Salmon and Bok Choy Poached in Parchment with Cilantro-Lime Brown Rice

Hands down, this is my Mom's and my favorite way of cooking salmon; it is unbelievably easy, extremely low in fat, and, not to mention, the most convenient clean-up to boot! I traditionally use a plain salmon, but last week I made a Chimichurri Sauce (recipe follows) and marinated the salmon in it overnight to add a depth of flavor. It was wonderful! Your need for vegetable has been taken with the inclusion of boy choy, peppers and bean sprouts in the parchment "packet", so I serve this with a simple Cilantro-Lime Brown Rice (recipe follows) and possibly a light salad of mixed greens, tomato and cucumber in a light peanut-cilantro dressing (recipe follows) to accompany. If you are not a fan of cilantro, simply omit it from each aspect of every recipe, and you will be left, still, with an absolutely fantastic and healthy meal!
Serves: 4 generously


"Bon Appetit!"

Salmon and Bok Choy Poached in Parchment
Ingredients

1 teaspoon peeled, minced fresh ginger
3 tablespoons soy sauce
1 tablespoon fresh orange juice
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
2 heads baby bok choy (ends trimmed and cut into thirds through the stem makes for optimal flavor) 
1 red bell pepper, seeded and thinly sliced
1/2 cup bean sprouts
4 (6-ounce) salmon fillets
Freshly ground black pepper
1/3 cup diagonally thinly sliced scallions, for garnish

Preparation
Preheat the oven to 425 degrees. Combine the ginger, soy sauce, orange juice, vinegar, and sesame oil together in a small bowl; set aside.
Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up.
Serve, either on a plate with the parchment for an eclectic presentation, or formally on separately.



Chimichurri Sauce
Ingredients
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preparation
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Cilantro-Lime Brown Rice

Ingredients
1 cup brown rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

Preparation
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.


Peanut-Cilantro Dressing

Ingredients
4 Tablespoons natural peanut butter (although it is quite a bit more expensive, natural peanut butter makes all of the difference)
2 garlic cloves
1/2 teaspoon poblano pepper, chopped (with seeds if you want an extra kick)
1 Tablespoon tamari (if you do not have tamari, soy sauce is an appropriate alternative)
1.5 tablespoons apple cider vinegar
1 Tablespoon agave nectar or honey
1.5 teaspoons ginger (powder)
1 tablespoon cilantro, minced
1.5 Tablespoons freshly squeezed lime or lemon juice
1/4 cup water

Preparation
Combine all ingredients in food processor.  Process until mixture is smooth and uniform.
(For best taste, refrigerate for 3 or 4 hours prior to serving.)