Preheat oven to 400˚ F. Place the rice in a measuring cup, record amount and place in a medium pot with double the amount of water (e.g. 2 cups water for 1 cup rice). Bring to a boil over high heat, reduce to a simmer, cover and cook for 15-20 minutes, or until tender. Drain, return rice to the pot, and cover to keep warm.
Using a sharp knife, divide the salmon into the number of servings you require. Remove the stem and seeds from the red pepper, slice into ¼-½” thick strips and set aside. Trim tips off the peas and pull to remove the string that runs down the edge. Cut each bok choy into quarters. Unfold one piece of parchment per piece of salmon and lay on a flat surface (so that the paper is open like a book). Evenly divide the peppers, the snow peas, the mushrooms and the bok choy into the center of each piece of paper, and then lay a fillet of salmon on top.
Drizzle the salmon fillets with half of the yuzu ginger sauce, sprinkle lightly with sesame seeds, and salt to taste.
Fold the parchment paper over the fish and veggies (like you are closing a book) and then, starting at one corner, fold and crimp the edges tightly to seal and enclose the contents completely.
Place the packets on a baking sheet and cook for 15 minutes for medium, or 18 minutes for well done.
When the salmon is done, remove from the oven and cut open the packets (use caution when opening to avoid steam burns).
Spoon the rice onto plates, topped by the salmon, the veggies and the sauce from the packets. Drizzle the remaining yuzu ginger sauce over the top, if desired. You can also place the packets directly onto your serving plates, open them and spoon rice right into each packet.
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