Veri Veri Teriyaki Salmon Pouch
J. Clark, Nugget Market
4 6-8 ounce skin-on salmon fillets
1 cup Soy Vay Veri Veri Teriyaki
2 heads baby bok choy, rinsed and ends cut off
1 can straw mushrooms
1 can bamboo shoots, julienned
4 24-inch-long sheets of aluminum foil
Marinate your salmon with the Soy Vay Veri Veri Teriyaki for up to 30 minutes before cooking. While salmon is marinating, prepare remaining ingredients to ensure quick assembly time.
Preheat the grill to medium for indirect heat.
Lay out your aluminum foil - long ways away from you. In the middle of the bottom of the foil, place four of the bok choy leaves in a cross-cross pattern. These will serve as a bed for the salmon and will prevent sticking. On top of the bok choy, place about a tablespoon of bamboo shoots and two of the mushrooms. Place the salmon over this and top with more bamboo and more mushrooms. Pour 1/4 of the marinade over the stack. Repeat this to make all four pouches. When all four are assembled, fold the foil in, half towards you. Crimp the front of the foil by folding it twice and creasing it. Then repeat this on the two other sides so you have an airtight pouch in which to cook the salmon.
Grill the salmon over indirect heat for 10 minutes and then allow it to rest for 5 more if you want your fish cooked all the way through. Cook it for 6 minutes and let it rest for 5 if you want it medium. To serve, cut an "X" in the foil and serve right in the pouch.
Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.