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package salmon fillets, raw value pack
bottle Sesame and Ginger Teriyaki Marinade
baby bok choy, cleaned and bottom root removed
fresh ginger, slivered or course chop
fresh garlic, chopped
green onions, sliced into strips
carrot, cleaned and peeled, sliced into thin strips
Salt and pepper to taste
Season both sides of salmon fillets with salt and pepper.
Prepare vegetables and set aside.
Tear four pieces of foil into 10” squares.
Place baby bok choy in the center of each foil square.
Evenly divide the ginger, garlic, green onions and carrots between each serving over the bok choy.
Place two salmon fillets over the vegetables per serving.
Top each fillet with 1/2 cup of teriyaki sauce then fold foil over salmon, closing at top.
Place foil pouches of salmon on top of preheated grill and cook on medium high for 15-20 minutes.
Remove from grill and carefully open pouches to avoid trapped steam.
Invert pouches onto serving plate so vegetables are top of salmon.
Serve with either jasmine or brown rice.
Nutrition Description: Per serving (1/6 of the recipe):
Saturated Fat: 1
Cholesterol: 95 mg
Sodium: 900 mg