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

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Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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