In a small mixing bowl, combine minced garlic, minced ginger, soy sauce and sesame oil. Set aside while you prepare parchment packets.
Fold 2 (16x12-inch) parchment papers in half lengthwise. Divide salmon and bok choy between the two parchment packets. Divide the sauce between the two packets. Fold the top of the parchment over and pleat the edges to seal.
Bake for 10 minutes, until the parchment packets puff up.
Carefully cut open the packets, garnish with chopped green onions, and serve with brown rice.