- 1 teaspoon canola oil
- 1 baby bok choy, sliced into thin strips (rounds)
- 1 cup baby spinach
- 1/2 cup fresh bean sprouts
- 1/2 cup matchstick carrots (or 7–8 baby carrots cut in half or quarters lengthwise)
- 1 scallion, sliced thinly (using about 2/3 of the scallion)
- 1 clove garlic, finely minced
- 2 teaspoons light soy sauce
- 7 ounces salmon fillet, skin removed
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
Preheat the oven to 450 degrees F. Heat the canola oil in a sauté pan over medium heat. Add all the vegetables, ginger and garlic.Cook until the vegetables are tender but firm, approximately 5 minutes. Add the soy sauce. Cook 2 to 3 minutes more.Tear off 2 pieces of aluminum foil large enough to wrap one portion of salmon and seal it tightly. Cut the salmon through the center lengthwise so that you have 2 thinner slices. Lay 1 slice on the aluminum foil, top with half the vegetables and then cover with the other slice of salmon. Repeat this for the second portion.In a small bowl, mix the honey and mustard. Brush the fish with the honey mustard. Wrap the fish in foil. Bake until the fish is flaky, approximately 20 minutes.Variation: Use the vegetable mixture to stuff thin slices of turkey breast and cook as this recipe directs.
Tip: Using a knife, after peeling, score your ginger with a line at approximately 1 inch before grating and then easily grate on box back to the mark.