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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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.
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.