Ginger Salmon in Foil Packets

Ingredients

• 4 dried shiitake mushrooms
• 2 teaspoons minced garlic
• 2 tablespoons peeled and julienned ginger
• 1 medium onion, thinly sliced ((about 1/2-2/3 cup sliced))
• 2 scallion stalks, cut into 2-inch long sections
• 1/4 cup chopped dill, about 2-inch long sections
• 4 oz baby bok choy, quartered and cut into 3-inch long sections ((optional))
• 2 salmon fillets ((6-8 oz each, about 1-inch thick))
• 2 teaspoons olive oil ((plus more for greasing))
• salt
• black pepper
• 4 teaspoons soy sauce

Steps

1. 1

   Preheat oven to 400℉ (or 200℃).

2. 2

   Soak dried shiitake mushrooms in plenty of hot water for 2-3 minutes. Once they are plump, slice thinly. Mince garlic, julienne ginger, slice onion, chop scallions and dills into 2-inch long pieces, quarter and cut baby bok choy into 3-inch long sections. Divide all these ingredients into two equal parts.

3. 3

   Place a large piece of foil on a clean surface. Lightly grease the center area with olive oil. Scatter half of the onions and baby bok choy in the center area. Then place a salmon fillet on top of the veggies. Sprinkle salt and black pepper on top and then drizzle 1 teaspoon of olive oil over the salmon.

4. 4

   Continue to arrange half of the sliced dried shiitake mushrooms, julienned ginger and minced garlic evenly on top of the salmon. Finally top with half of the scallions and dills. Sprinkle more black pepper on top and then drizzle 2 teaspoons of soy sauce evenly over everything.

5. 5

   Fold and seal the packet. Wrap the second salmon fillet with all remaining ingredients in the same way.

6. 6

   Bake the foil packets in the oven for 15-18 minutes (internal temperature should be about 125-130℉), or until desired doneness. Cooking time will depend on thickness of the salmon. You can also set up a steamer and steam the foil packets, which will be slightly faster than baking.

7. 7

   Serve hot with steamed rice.