Salmon with Hoisin, Lemon and Bok Choy
Ingredients
2 bunches bok choy, chopped
2 5- to 6-ounce salmon fillets
2 tablespoons fresh lemon juice
1 green onion, thinly sliced
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, minced
1⁄2 teaspoon lemon zest
3⁄4 teaspoon coriander seeds, ground
1⁄4 cup fresh cilantro leaves, chopped
Salt and pepper, to taste
Instructions
1. Preheat oven to 425*F. Place half of the bok choy in the center of each of two 12-inch square pieces of aluminum foil. Place a salmon fillet over each pile.
2. Mix lemon juice, green onion, hoisin, ginger, lemon zest, coriander, cilantro, salt and pepper in a small bowl. Pour half of the sauce over each piece of fish. (Alternatively, you can blend all of the sauce ingredients in a hand blender cup.)
3. Fold up sides of foil and pinch tightly to seal above the fish and at both ends of the packets. Place packets on baking sheet. Bake until fish is just opaque in the center, 12-15 minutes.
4. Remove packets from oven and open very carefully to allow steam to escape. Serve with rice.
Comments
Since Art is gone this week, I knew I had to make a fish dish since it’s been quite some time since I’ve gotten to indulge. I found this recipe on epicurious.com and was especially excited since it also called for the bok choy that I’d gotten in my CSA box. Woo! The original recipe called for orange but I managed to completely forget to pick one up at the store. I used lemon instead and was pleased with the flavor. I would, however, like to try it out with orange at some point in the future.
Lance and I both greatly enjoyed this dish and found it similar to the last salmon recipe that I made, probably the combination of the cilantro and citrus.
Internet - Epicurious