Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

506 calories; fat 20.2g; saturated fat 3.2g; mono fat 7g; poly fat 6.5g; protein 46g; carbohydrates 35g; fiber 5g; cholesterol 108mg; iron 4mg; sodium 498mg; calcium 258mg.