Soy Ginger Foil Pack Salmon with Bok Choy, Squash & Jasmine Rice


Being able to cook outdoors in the summer time is one of the absolute best parts about Chicago. We finally finished off our roof deck and it's a place we like to spend the evenings cooking, eating, and generally just enjoying the view/lounging around.

One of my favorite things to cook in the summer is salmon. That's not to say I don't cook it during the rest of the year but being able to do it outside, mess & smell free is just so nice & easy. For this particular dinner, I wanted to use up some Imperfect Product Bok Choy & Squash and figured I'd put an Asian spin in the salmon. After a few google searches this is what I came up with:

What I Used:

  • 2 salmon fillets (skin removed which is a personal preference, one per person)
  • 2-3 baby bok choy (washed and sliced short ways into ribbons/half moons)
  • 2-3 yellow squash (washed and cut in half short ways and into 1/4 inch thick slices longways)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp freshly grated ginger
  • 1 tsp garlic powder
  • 1 box of Trader Joe's Frozen Jasmine Rice

How To:

  1. To make the sauce, combine the soy/honey/ginger/garlic powder and whisk.
  2. Make 2 sheets of foil (approx 12x12) and place half of the bok choy in each. Then place the salmon fillet's on top, and pour half of the sauce over each. Completely close/seal the foil packs and place in the fridge until you are ready to grill. They will take about 15 minutes at a high heat (425 in the oven).
  3. For the squash, simply toss in olive oil and a pinch of salt and grill until tender.
  4. Serve it all up over Jasmine Rice, don't forget to cover in that yummy sauce from the foil packs!