Hoisin-Glazed Salmon With Stir-Fried Bok Choy

from Disease Free
Hoisin-Glazed Salmon With Stir-Fried Bok Choy

Quick look

  • prep 20 min    cook 16 min
  • serves 4

This sophisticated yet easy dinner combines nature’s best source of omega-3 fatty acids with bok choy, a fiber-rich cancer-fighting member of the cabbage family. Hoisin sauce makes the perfect base for a full-flavored glaze.

Ingredients

    SALMON AND GLAZE
  • 1 tablespoon hoisin sauce
  • 1½ teaspoons salt-reduced soy sauce
  • 1 teaspoon rice vinegar
  • 2 teaspoons grated fresh ginger
  • 1 small clove garlic, crushed
  • 1 teaspoon sweet chilli sauce
  • 8 ounces salmon fillet, cut into two portions
    BOK CHOY
  • 2 teaspoons sesame seeds
  • 2 teaspoons canola oil or peanut oil
  • 1 teaspoon grated fresh ginger
  • 1 small clove garlic, crushed
  • 8 ounces baby bok choy, rinsed, stem ends trimmed and halved or quartered lengthwise
  • 1 teaspoon salt-reduced soy sauce
  • 1 teaspoon sesame oil
  • Lemon wedges

    How to make it   36 minutes

  • 1

    Preheat the oven to 425°F. Line a small roasting pan with aluminum foil and coat with cooking spray.


  • 2

    To make the salmon and glaze, whisk together the hoisin sauce, soy sauce, vinegar, ginger, garlic and sweet chili sauce in a small bowl. Place the salmon, skin side down, in the roasting pan and spoon or brush the sauce over the salmon. Bake until the flesh is opaque and flakes when prodded with the tip of a knife or a fork, about 15 to 20 minutes, depending on thickness.


  • 3

    Meanwhile, for the bok choy, toast the sesame seeds in a small frying pan over medium–low heat, stirring constantly, until golden and fragrant, about 1 to 2 minutes. Transfer to a small bowl to cool.


  • 4

    Heat the oil in a large non-stick frying pan or wok over medium–high heat. Add the ginger and garlic and stir-fry until fragrant, 10 to 20 seconds. Add the bok choy and stir-fry for 1 minute. Add ? cup (80 ml) water, cover and cook until crisp-tender, about 4 to 5 minutes. Add the soy sauce and sesame oil and stir to coat. Divide the bok choy between two plates. Place a piece of salmon over each portion. (If the salmon skin sticks to the foil, just lift the fillets.) Sprinkle with sesame seeds and serve with lemon wedges.


  • 301 calories, 27 g protein, 9 g carbohydrate, 4 g fiber, 18 g total fat, 3 g saturated fat, 65 mg cholesterol, 504 mg sodium

    Nutritional Information(per serving)

    • Calories: 301
    • Fat: 18 g
    • Saturated Fat: 3 g
    • Cholesterol: 65 mg
    • Sodium: 504 mg
    • Carbs: 9 g
    • Protein: 27 g
    • Fiber: 4 g
     

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