Salmon in a sesame-ginger marinade en papillote

Ingredients:

• Zest of half an orange
• 1 teaspoon peeled and grated fresh ginger
• 3 tablespoons soy sauce
• 1 tbsp. freshly squeezed orange juice
• 2 tsp. rice vinegar
• 2 tsp. dark sesame oil
• 2 bunches small bok choy, cut lengthwise into thirds
• 1 red bell pepper, seeded and thinly sliced
• 0.5 cup bean sprouts
• 4 salmon fillets (170 g)
• Olive oil for greasing
• 1/3 cup green onions, thinly sliced ​​diagonally

Preparation:

1. Preheat oven to 220°C. Fold 4 sheets of parchment paper (40x30 cm) in half lengthwise.
2. Combine orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil, and honey in a small bowl; set aside.
3. Evenly distribute the bok choy, bell pepper, and bean sprouts among four bundles. Season the vegetables with 1 tablespoon of the sesame-ginger marinade. Place the salmon fillet on top of the vegetables and sprinkle with black pepper and drizzle with 1 tablespoon of the marinade.
4. Cover the fish with the top half of the parchment and seal the edges. Brush each parchment with olive oil. Bake for 8–10 minutes, until puffed.
5. Transfer the parcels to plates. Carefully cut the parchment, being careful not to burn yourself with steam, and serve.