Salmon with Hoisin, Orange, and Bok Choy

Salmon with Hoisin, Orange, and Bok Choy
 

To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness.
2 servings
    •    PREP: 15 minutes
    •    TOTAL: 30 minutes


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
 

Preparation 

Preheat oven to 425°F. Grill on Indirect heat.

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.

     Nutritional Information


One serving contains the following:
    •    Calories (kcal) 262.3
    •    %Calories from Fat 36.2
    •    Fat (g) 10.5
    •    Saturated Fat (g) 1.6
    •    Cholesterol (mg) 89.8
    •    Carbohydrates (g) 6.9
    •    Dietary Fiber (g) 0.9
    •    Total Sugars (g) 4.5
    •    Net Carbs (g) 5.9
    •    Protein (g) 32.8


Read More http://www.bonappetit.com/recipes/quick-recipes/2009/12/salmon_with_hoisin_orange_and_bok_choy#ixzz1A1iOIpLZ