Miso Salmon en Papillote

Ingredients:
1/4 cup white miso
3 tbsp honey
1 tbsp mirin
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
4 pieces parchment paper
4 salmon filets, 6 oz. each
4 heads baby bok choy, cut in halves
4 oz. mushrooms, sliced
4 scallions, chopped

Directions:
1. Preheat the oven to 425°F.

2. In a bowl, whisk together the miso, honey, vinegar, soy sauce, and sesame oil.

3. Fold each piece of parchment paper in half like a book. Cut the pieces of parchment into heart shapes. Open a parchment heart and on one side of the paper place 2 pieces of bok choy and some mushrooms. Continue until all 4 parchment hearts have veggies. Drizzle half of the miso sauce over the vegetables. Top the veggies with a piece of salmon and drizzle the fish with the remaining sauce. Fold the other half of the parchment over the fish to cover.

4. Starting at the top of the heart, fold both edges, overlapping folds as you move along. When you get to the bottom, make a couple of twists to seal the packet. Continue until all packets are done. Place the parchment packets on a sheet tray and bake in the oven until they puff up, about 8-10 minutes.

5. Remove from the oven and carefully break open the top of the packets. Garnish with the scallions and serve immediately.