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

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

Cheryl Slocum
Recipe by Cooking Light January 2015

Gallery

Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

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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