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
This Asian Glazed Salmon and Bok Choy is the perfect light and easy weeknight dinner. Marinated salmon baked in foil packets, and then topped with sautéed bok choy under a sweet and spicy glaze. It’s a weeknight dinner triple threat – tasty, healthy and simple.
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Ingredients
- 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
Instructions
- 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.
Notes
*Just use two pieces that are the size you want to eat. You can use skinless salmon, take the skin off or leave it on! I leave mine on and it cooks through in the oven, adding extra flavor and texture to the final dish. Bottom line — whatever you want works here, this is no fuss.
Servings: 2
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