I made this great little salmon dish (and promptly forgot to take a photo). It’s made with lemon olive oil (buy it in the oil section of your grocery store) and ponzu, a citrus soy sauce you can find in the Asian section of your grocery store. It was light, citrusy, delicious and super quick for a weeknight dinner.

2 6 ounce salmon fillets

1 1/2 cups chopped Napa cabbage

salt and pepper to taste

1 tablespoon Ponzu

1 tablespoon lemon olive oil

Place the salmon fillets side by side on the parchment. Pile the cabbage on top. Season with salt and pepper. Drizzle oil and ponzu over it. Fold the packet (see Technique page on this blog) and bake at 400 for 20 minutes.