1 medium Yukon Gold potato
2 sheets Kirkland Signature™ Parchment
Paper, approx. 15 inches in length
Salt and pepper to taste
2 heads baby bok choi
4 Tbsp. orange teriyaki sauce
2 portions Kirkland Signature
Sockeye Salmon portions, thawed
Preheat oven to 375˚F. Fill large pot with salted water and bring to boil on stovetop.
Slice potato as thinly as possible; when pot of water boils, blanch the potato for 5
minutes. Immediately transfer potato slices to pot of cold water to stop the cooking
Fold each parchment sheet in half, widthwise, then open on countertop.
Dividing between the two sheets, arrange potato slices in 3" x 5" rectangle near the
center of the fold. Season with salt and pepper.
Wash the baby bok choi well. Cut in half lengthwise. Place bok choi halves side by
side over the potato, cut surfaces down and base ends pointing in opposite directions.
Top each portion with 1 Tbsp. orange teriyaki sauce. (Any other sauce of your
choosing may be used.)
Place thawed sockeye salmon portion over bok choi. Top each piece of ;sh with
another 1 Tbsp. of sauce.
Fold over other half of sheet on top of salmon-bok choi-potato stack. Starting at
one end of center crease, make small, diagonal overlapping folds down all three
open sides of packet to seal edges together. Twist the last fold several times to
make a tight seal.
Place the sealed pouches on a large, ;at-rimmed baking sheet. Place in preheated
375˚F oven for 18 minutes.
Remove from oven, open carefully to protect
yourself from emerging steam, and transfer
pouch contents to plates for serving.
A healthy catch!
Sockeye Salmon en Papillote
WAREHOUSE ONLY | AVAILABLE NOW
Item #22117 (Sockeye Salmon), #773084 (Parchment Paper 2-pack)
Exclusively from Costco Wholesale