There aren’t many things more simple than a foil packet dinner. Fill it up, fold it over and pop it in the oven. All the magic happens inside as the heat and steam create a delicious meal with very little work.
I love this recipe for Asian glazed salmon because it’s three simple steps to a filling and delicious dinner for two. The sauce is mixed in a bowl and used both in the oven to marinate the salmon, as well as to create a thick glaze to coat the bok choy and spoon over the cooked fish.
This meal works great on its own, or as part of a rice bowl or salad. It’s also very easy to multiply this recipe to feed more people.
Asian Glazed Salmon and Bok Choy
- 2 Pieces salmon fillet*
- 3 Tsp Vegetable oil Divided
- salt & pepper to taste
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp Sriracha
- 1 tbsp brown sugar
- 1 tsp ground ginger
- 1 tsp ground mustard
- 1 tsp red pepper flakes
- 1 tbsp lime juice (about the juice of 1 lime is fine)
- 1 tsp corn starch
- 2 Cups bok choy (about 2 bunches)
- 1 tsp sesame seeds for garnish
- Preheat the oven to 400F.
- Place each of the salmon fillets in the center of a sheet of foil. Drizzle about 1 tsp of vegetable oil over the pieces and sprinkle with salt and pepper.
- In a bowl, combine the garlic, soy sauce, sesame oil, rice wine vinegar, sriracha, brown sugar, ground ginger, ground mustard, red pepper flakes and lime juice, and whisk together well.
- Fold up the sides of the foil to create a little bowl around the salmon. Divide the sauce mixture and pour about 2/3 of it over the salmon fillets. Pinch the tops of the packets together and fold over to make little packets (that have room for air and steam).
- Place the foil packets on a sheet pan (to catch any leaks) and bake for 20 minutes.
- Meanwhile, add the last 2 tsp of olive oil to a pan over medium-high heat. Sauté the bok choy until soft, about 3-4 minutes.
- Whisk in the cornstarch to the remaining sauce mixture, then add to the hot pan of bok choy. Lower the heat and simmer, stirring frequently, for another 5 minutes or so until the sauce thickens.
- When the salmon is done, remove from oven and foil packets. Serve with the boy choy and more sauce spooned over the top.