Hoisin-Glazed Salmon With Stir-Fried Bok Choy

[quicklook-recipe prep_time=”20 min” cook_time=”16 min” serves=”4″ details=”” ] This sophisticated yet easy dinner combines nature’s best source of omega-3 fatty

[quicklook-recipe prep_time=”20 min” cook_time=”16 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

    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

[/ingredients-left]
[ingredients-right]

    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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”36 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 425°F. Line a small roasting pan with aluminum foil and coat with cooking spray.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.

[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]
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

[nutrition-info calories=”301″ calories_fat=”” fat=”18 g” sat_fat=”3 g” choles=”65 mg” sodium=”504 mg” carbs=”9 g” sugars=”” protein=”27 g” fiber=”4 g”]  [/nutrition-info]

[/step-list-wrapper]

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Originally Published in Reader's Digest