Directions:
- Heat oven to 400.
- Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
- Divide the bok choy and bell pepper evenly on the squares.
- Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
- Top with another 4 squares of parchment paper and fold the edges over several times to seal.
- Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
- For Vegetarian use only the Tofu.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.62 Kcal (1041 kJ) | ||
| Calories from fat | 76.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 13% | |
|---|---|---|---|
| Cholesterol | 78.2mg | 26% | |
| Sodium | 530.46mg | 22% | |
| Potassium | 711.23mg | 15% | |
| Total Carbs | 3.55g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 36.55g | 73% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 106.22 Kcal (445 kJ) | ||
| Calories from fat | 32.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 13% | |
|---|---|---|---|
| Cholesterol | 33.41mg | 26% | |
| Sodium | 226.62mg | 22% | |
| Potassium | 303.85mg | 15% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 0.67g | 6% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 15.62g | 73% | |
| Vitamin C | 13.6mg | 53% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.5mg | 72% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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