4 baby bok choy, halved lengthwise and leaves separated
2 shallots, thinly sliced
4 tablespoon butter, cut into pieces
2 teaspoon chopped fresh dill weed
coarse salt and ground pepper
4 skinless salmon fillet (6 to 8 ounces)
8 Citriburst Finger Limes, cut in half
Preheat oven to 350 degrees. Fold 4 large pieces of parchment paper (about 15 by 16 inches) in half to crease them; open, and lay them flat.
Set the four pieces of parchment on the counter. On one side of crease, mound some bok choy; top with some of shallot, butter, and dill. Season with salt and pepper. Place salmon on top; season with salt and pepper and spoon over finger lime pearls.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
This recipe courtesy of Shanley Farms.