Kimchi, a traditional Korean side dish made from fermented vegetables, is the star of this healthy recipe. “It’s rich in vitamins A and C as well as gut friendly bacteria,” says chef Natalie Mortimer, who co-founded The Modern Proper.
Marinade:
- 1 teaspoon honey
- 1 small clove of garlic, minced
- ½ teaspoon fresh ginger, grated
- 1 teaspoon tamari
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salmon:
- Parchment paper
- 1 cup zucchini noodles
- 1 baby bok choy, halved or quartered lengthwise
- ¼ cup Shiitake mushrooms, halved
- 3 ounce salmon, skinless
Carrot-Kimchi slaw
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1 teaspoon sesame oil
- ¼ teaspoon sea salt
- ½ cup kimchi
- ½ cup carrots, julienned
- ½ teaspoon sesame seeds
- 1 tablespoon green onion, thinly sliced
Directions
- Heat the oven to 375 degrees. In a small bowl, combine all ingredients for the marinade and set aside.
- Prepare the parchment paper by folding a large 18 inch-long piece in half and cutting it into an oval.
- Place the zucchini, bok choy, and shiitake mushrooms onto one half of the parchment, topped with the salmon, then drizzle the marinade.
- Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner, repeatedly making small folds.
- Place the parchment pouch on a rimmed baking sheet. Bake for 10 minutes on the center rack.
- Remove the pouch from the oven, open the parchment, and set aside to cool.
- Once cooled, place the salmon and veggies into an airtight container.
- In a medium bowl, whisk the lime juice, honey, sesame oil, and sea salt until fully combined. Toss the dressing with the kimchi and carrots. Place this slaw in an airtight container alongside a separate container with the green onions and sesame seeds and store everything in the fridge.
Mortimer, The Modern Proper