I was scouring through my big binder of recipes I've torn out of magazines over the years and came across an article in an old Martha Stewart Living about cooking in parchment. The method was essentially the same no matter what you filled the parchment pouch with so I bought some salmon and improvised with ingredients I already had on hand.
It turned out really nice and was a snap to make. There was hardly any clean up too. I just plopped some steamed brown rice in a bowl and transferred the salmon, bok choy, and juices from the parchment to the rice and it was a perfect, healthy meal.
For one serving:
- 4 ounces salmon, skinned
- 1 baby bok choy, chopped
- 1 tablespoon light soy sauce
- 2 tablespoons rice wine
- 1 teaspoon toasted sesame oil
- 2 teaspoons honey
- 3 very thin lime slices
- 1/2 a Serrano pepper, thinly sliced
- Pinch of black sesame seeds
- Avocado slices
- Steamed rice or rice noodles, for serving
In a shallow bowl, whisk together the soy sauce, rice wine, sesame oil, and honey. Combine the bok choy with 2 tablesoons of the sauce and set aside. Place the salmon in the bowl with the remaining sauce and turn to coat. Set aside.
When the oven is heated, tear off a piece of parchment about 17-inches long. fold it in half and then spoon the bok choy up against the crease. Place two lime slices on top of the bok choy. Remove the salmon from the marinade and place it on top. Top the salmon with the remaining lime slice. Sprinkle the pepper slices over the salmon. Making small folds, fold the parchment into a half-moon shape. Place it in the oven on the pre-heated baking sheet.
Bake for 12-17 minutes depending on how done you want your salmon. Remove from the oven, and serve over the rice or rice noodles. Sprinkle the sesame seeds over the top and garnish with the avocado slices. Serve immediately.