This is, hands down, one of our favorite simple recipes. It’s easy and very tasty and yes, healthy too. We increased the amount of ginger and cilantro the original recipe called for by a lot, and I’m glad we did. The flavors are so fresh, and considering it’s a billion degrees out, fresh is really nice right now. If you can find wild caught salmon, this is definitely a recipe where you should splurge and go for it.
Citrus Salmon with Bok Choy
- 2 heads of baby bok choy, each cut lengthwise into 6 wedges
- 2 5-to 6-ounce salmon fillets, skin off
- 2 Tbsp fresh orange juice
- 1 green onion, thinly sliced
- 1 Tbsp hoisin sauce
- 3 Tbsp minced peeled fresh ginger
- 1/2 tsp finely grated orange peel
- 3/4 tsp cracked coriander seeds
- About 1 cup fresh cilantro leaves
Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish, and lightly salt the fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.