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Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

Photo: Brian Woodcock; Styling: Claire Spollen

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients

  • 2 cups thinly sliced bok choy
  • 1/2 cup grated carrot
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons rice vinegar
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon Sriracha
  • 1/4 cup dry-roasted unsalted cashews
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, grated
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 2 cups hot cooked brown rice

Nutrition Information

  • calories 506
  • fat 20.2 g
  • satfat 3.2 g
  • monofat 7 g
  • polyfat 6.5 g
  • protein 46 g
  • carbohydrate 35 g
  • fiber 5 g
  • cholesterol 108 mg
  • iron 4 mg
  • sodium 498 mg
  • calcium 258 mg

How to Make It

  1. Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.

  2. Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

  3. Combine hoisin, juice, and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on preheated pan; broil 6 minutes. Brush salmon with 1 1/2 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1 1/2 tablespoons hoisin mixture. Serve with rice and slaw.