Asian-Style Salmon or Tofu

"Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oven to 400.
  • Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
  • Divide the bok choy and bell pepper evenly on the squares.
  • Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
  • In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
  • Top with another 4 squares of parchment paper and fold the edges over several times to seal.
  • Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
  • For Vegetarian use only the Tofu.

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Reviews

  1. We made this exactly as written with salmon. It was delicious. It was quick to make. We will definitely be making this again. After making this several times, we found that a squirt of Thai garlic-chili paste to the sauce adds a little kick, for those who like a little heat.
     
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RECIPE SUBMITTED BY

<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
 
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