Calabrian Salmon En Papillote with Bok Choy
Ready to put your salmon skills to the test? Follow these directions to make Calabrian Salmon En Papillote with Bok Choy.
INGREDIENTS
DIRECTIONS
- Preheat oven to 400 degrees.
- Make the chili sauce by mixing chilis, garlic cloves, salt, pepper, sesame oil, chopped garlic, vinegar, and lemon juice in a food processor until a sauce forms.
- Divide salmon and bok choy between 2 pieces of parchment paper.
- Top each piece of salmon with a sprinkle of lemon juice and salt and pepper to taste.
- Fold the parchment paper to seal the salmon and bok choy tightly inside. The parchment paper should form a “packet” that will contain all the steam and juices.
- Cook the salmon in the oven for 15-20 minutes. Check to make sure the salmon is cooked through and bok choy is steamed.
- Divide salmon, bok choy, and rice among 2 plates.
- Before serving, top salmon with chili sauce, lemon slices, and sesame seeds
- Recipe Note: If you want crispy salmon skin, char the salmon in a pan on the stovetop before adding it to the parchment paper and finishing it in the oven.