Salmon with Hoisin, Orange and Bok Choy |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness to this healthy dish. It can be found in the Asian foods section of many supermarkets and at Asian markets. Ingredients:
2 heads of baby bok choy, each cut lengthwise into 6 wedges |
2 5-to 6-ounce salmon fillets |
2 tablespoons fresh orange juice |
1 green onion, thinly sliced |
1 tablespoon hoisin sauce |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon finely grated orange peel |
3/4 teaspoon cracked coriander seeds |
1/4 cup fresh cilantro leaves |
Directions:
1. 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. 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.
2. Per serving: 262.3 kcal calories, 36.2 % calories from fat, 10.5 g fat, 1.6 saturated fat, 89.8 mg cholesterol, 6.9 g carbohydrates, 0.9 g dietary fiber, 4.5 g total sugars, 5.9 g net carbohydrates, 32.8 g protein Nutritional analysis provided by Bon Appétit
|
|