SALMON WITH HOISIN, ORANGE AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Ginger Valentine's Day Low Fat Quick & Easy Low Cal Dinner Orange Salmon Healthy Bok Choy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.
GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
HOISIN-BAKED SALMON
Very simple, and very tasty! I found a recipe how to make this at home after tasting a version in a Seattle restaurant.
Provided by Julesong
Categories High Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place salmon on baking dish or tray.
- Thin hoisin with a little soy sauce and flavor with a few drops of sesame oil.
- Stir in chili paste, if desired.
- Brush or spoon mixture on salmon.
- Sprinkle with sesame seeds.
- Bake for 8 to 10 minutes, or until it flakes with a fork.
- Makes 2 servings.
- Serve with rice or pasta that has been tossed with a little sesame oil, and steamed green vegetables like broccoli, bok choy or green beans, drizzled with bottled oyster sauce.
- Post at Gail's Recipe Swap by Karen in Ottawa, would got it from Marlene Parrish, Foodstyles Detroit News.
Nutrition Facts : Calories 271.5, Fat 9.7, SaturatedFat 1.7, Cholesterol 78.7, Sodium 721.2, Carbohydrate 7.7, Fiber 0.7, Sugar 4.5, Protein 36.3
GINGER-SOY SALMON & BOK CHOY
This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.
Provided by teresas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler.
- Heat oil in a a large, deep oven proof nonstick skillet.
- Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
- Add bok choy, mushrooms and carrots.
- Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
- Remove to a serving bowl; cover to keep warm.
- Place salmon skin side down in skillet,
- In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
- Spoon about half of soy sauce mixture over salmon.
- Broil 4 to 6 minutes until salmon is just cooked through.
- Drizzle with remaining soy sauce mixture and serve with the vegetables.
- Top with sesame seeds, if desired.
Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33
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