Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw
You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.
Recipe by Cooking Light January 2015
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10/21/2015
Great flavors. I opted to grill the fish vs. broil it. We also used jasmine rice. The bok choy slaw was very good. Will make again.
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03/29/2015
Made salmon only. Shortened the cook time and roasted instead of broiled due to one of the eater's needs. Moist, very flavorful with a bit of kick from the hoisin. Did not make the slaw but should have bought cabbage to swap out for bok choy when bok choy was sad. Really want to try the slaw soon.
02/06/2015
I made this for 2 opf us with top quality salmon top quality and it was fabulous!! and so simple - full meal. I used brown basmati rice and toasted cashews that I had on hand. Oven time for the salmon was about half of what is directed.
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01/17/2015
Recipe works for an EASY weeknight dinner or for company. Add the slaw and cooked rice for a completely delicious meal.
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01/07/2015
Loved this recipe!! The flavor of the salmon glaze was awesome! Definitely making this again!
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