i’m going to do something i never do.
in fact, i dont know that in the nearly three years since i found the gumpshen to start this happy place, have i ever done this before.
i’m going to cut to the chase. because i’m worn out. i’m really sick of looking at a screen. because this tuesday made monday look like a day at the beach. so i’m just going to skip to the food. that’s why you’re here anyways, right?
now i’m curious. would you rather i talk about my dating life? or skip to the grub? that’s what normal food bloggers do. they don’t go oprah on you and tell you their life story. lemme know.
salmon. i make it at least once a week. i’ve told you about my fish guy scott, i always chat with him about the different seafood they have in the case – he always asks me if i want, “just one tilapia honey? just one?” – just one scott.
this recipe is from a family friend. my mom made it for me years and years ago and it was so good, i remembered it and snatched up the recipe while i was home for the holidays.
it’s unusual – in the best kind of ways. the flavors are so perfectly mouthwatering, these heinous photos don’t do it justice. i was going to reshoot it but i couldn’t withhold this recipe from you any longer. it’s just so good. the bok choy, the sesame oil with the ginger. all wrapped up with a bow in a piece of parchment paper.
it’s so simple, it’s perfect for those mondays that feel like tuesdays. they always leave me wanting to do a simple waltz along the kitchen floor. you know, when you know the recipe so well that it feels like an old dance. there’s a rhythm to it. that’s what i’m going to go do now.
- 1 small head bok chou, thickly sliced
- 1 red pepper, sliced lengthwise
- 4 salmon
- salt and pepper to taste
- sauce –
- 3 scallion, sliced
- 3 tablespoons soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 2 teaspoons grated ginger
- preheat the oven to 400.
- sprinkle salt and pepper in salmon.
- place on parchment.
- make the sauce. pour it on salmon, add veggies. wrap up in parchment
- bake at 400 for 15 minutes.