You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.
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
2 cups hot cooked brown rice
How to Make It
Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.
Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).
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.
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