Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

4 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)
By Cheryl Slocum
January 2015
RECIPE BY Cooking Light

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients

  • 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
  • Cooking spray
  • 2 cups hot cooked brown rice

Nutritional Information

  • Calories 506
  • Fat 20.2g
  • Satfat 3.2g
  • Monofat 7g
  • Polyfat 6.5g
  • Protein 46g
  • Carbohydrate 35g
  • Fiber 5g
  • Cholesterol 108mg
  • Iron 4mg
  • Sodium 498mg
  • Calcium 258mg

How to Make It

Step 1

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

Step 2

Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

Step 3

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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Ratings & Reviews

kimsmyth9's Review

kimsmyth9
January 17, 2015
Recipe works for an EASY weeknight dinner or for company. Add the slaw and cooked rice for a completely delicious meal.

karenfar's Review

Chiccook
February 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.

Chiccook's Review

foodieforpeace
January 07, 2015
Loved this recipe!! The flavor of the salmon glaze was awesome! Definitely making this again!

Awesome! And SO easy...

daneanp
March 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.

Very good

karenfar
October 22, 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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