Mango Salmon steamed in parchment paper with brown rice.

12 oz - Salmon fillet, boneless
2 Cups - Red bell peppers, sliced
1/2 Cup - Green Onions, sliced
1-1/2 Cups - Mango, sliced
2 Tbsp - Low sodium soy sauce
1 Tbsp - Lime Juice
1-1/2 tsp - Fresh Ginger, chopped fine
1-1/2 Tbsp - Garlic, chopped fine
2 Tbsp - Fresh cilantro, chopped (optional)
1/2 Cup - Cooked Brown Rice
1 - Large sheet of Parchment paper ( 20 Inches.)

Serving Size: 3-4
1. Get your rice simmering if not already prepared. Preheat the oven to 375 F.
2. Combine the soy sauce, lime juice, ginger and garlic.
3. Combine the peppers, mango and onions in a medium size bowl.
4. Pour the soy sauce mixture over the pepper mixture and toss together well.
5. On a baking sheet, place salmon a little to the right of the center of the parchment paper. There should be plenty of extra room on the paper.
6. Carefully pour the the tossed peppers and mango with all of the liquid over top of the salmon.
7. Fold the paper over the salmon and fold the edges up and around tightly to form a good seal.
8. Bake for about 18-20 minutes.
9. Cut a slit in the paper or carefully unfold the edges to open. It will be very hot!
10. Serve over rice. Enjoy!