the envelope please... 20 minute miso salmon in parchment

You know when you are trying to come up with a dinner that's super impressive and people will think you are a really amazing chef when you make it?  This is it.  This is that dinner.  This is the one that people will be amazed at your cooking.  This is the dish that will make people you are really something special in the kitchen. 

And it takes 20 minutes.

Boom.

This week - these will be perfect for the Oscars.  Get it??  The envelope please...  it's an envelope for your dinner!  It's perfect.  

Here's the plan.  Assemble everything before anything starts.  Do it at like two in the afternoon.  Then it's ready in the fridge on a sheet pan.  When the red carpet show ends, there's a solid 5 minutes of ads before the real show.  Use that time to pop these into the oven.  Don't forget to set at timer.  You will lose track otherwise.  

Twenty minutes into the show - you know when they start doing a few tech awards and other things that are non-Denzel-related - that's when you can pull them out of the oven.

MISO SALMON IN PARCHEMENT

serves 4

STEP 1

Preheat oven to 350 degrees.  Rip off four pieces of parchment paper into twelve inch long pieces and fold them in half.  If your fish is in one big piece, slice it into four equal pieces and place them inside the fold of the parchment.  Set the fish filled parchment pieces on a baking sheet and set aside.

STEP 2

In a small bowl combine together miso, soy sauce, mirin, honey, ginger and garlic.  Rub the mixture across the top of each piece of salmon.  Divide scallions, bok choy, snow peas, and carrots evenly on top of each piece of salmon. 

STEP 3

Fold the top piece of parchment over the salmon and vegetables and roll the edge to seal the parchment together.  You want to capture as much steam inside as possible, so make sure there are no openings!

STEP 4

Pop the baking sheet in the oven and bake 15-20 minutes until fish is cooked through.  You’ll know it’s cooked fully when the fish is the same color pale pink all the way through.  Serve in the parchment

2 pounds wild caught salmon

2 tablespoons mellow miso paste

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon honey

1 tablespoon ginger, grated

1 clove garlic, grated

1 bunch scallions, whites and greens sliced

2 heads baby bok choy, sliced in quarters

2 cups snow peas

2 carrots, thinly sliced into matchsticks

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