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Ginger-Soy Salmon over Bok Choy
Serves 2

2 (6-ounce) salmon fillets, skin removed
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon granulated sugar
2 garlic cloves, minced
3 baby bok choy, trimmed, washed, and chopped crosswise into 1-inch pieces
1 ½ teaspoons toasted sesame oil

Salt, to taste
Freshly ground black pepper, to taste
1 (1-inch) piece fresh peeled ginger, cut into matchstick-size pieces
3 green onions, white and green parts thinly sliced crosswise
Garnish: toasted sesame seeds (MAKE SURE YOU ADDED THESE IN THE PHOTO)
Special equipment: parchment paper, scissors

Preheat the oven to 400 degrees and place a rack in the top third of the oven.

Mix together the soy sauce, sherry, granulated sugar, and half the minced garlic in a small bowl until the sugar dissolves.

In a medium bowl, toss the chopped bok choy with the sesame oil and the remaining minced garlic. Season the bok choy to taste with salt and freshly ground black pepper; show restraint when seasoning with salt as you will also be adding soy sauce.

Cut out two large rectangles of parchment paper (about 15 x 18-inches) and fold them in half. Starting from the fold, trace the outline of half a heart with a pen (like you would make a Valentine in school) on each folded piece of paper and then cut out the heart.

Unfold the hearts and place half the bok choy mixture on the right side of each parchment paper heart (see picture).

Place a salmon fillet atop each pile of bok choy and sprinkle with the ginger strips and green onions, dividing them equally between the two fillets. Divide the soy sauce mixture between the two fillets drizzling it over the top of each.


Fold one of the parchment paper hearts in half. Starting at the top, begin folding the edges down to seal the heart. Make sure each fold overlaps the next by folding the next edge over the previous one and creasing it firmly. Continue moving along the outside of the heart until you have formed an enclosed package. Place the package on a baking sheet and repeat with the remaining fillet.

Bake the parchment paper packages on a baking sheet in the top third of the oven for 15 minutes. Remove from the oven and serve immediately.

Serve the fish in the parchment paper packet and have your guests cut it open at the table. Or, cut open the package in the kitchen and slide the fillet and its toppings onto a plate. Garnish with toasted sesame seeds for a little crunch and enjoy!