Orange Hoisin Glazed Salmon with Bok Choy Salad - CSA|365

Ingredients

• 1 pound wild-caught salmon
• 1 tablespoon hoisin sauce
• 1 hefty squeeze (about 1 tbsp) orange juice
• 1 teaspoon low-sodium soy sauce
• 1/2 tsp dark sesame oil
• cooking spray
• 1 tsp toasted sesame seeds (optional)
• Orange slices for garnish
• 1-2 small heads of bok choy (about 1/2 pound), washed and roughly chopped
• 1 tbsp canola oil
• 1/4 cup thinkly sliced shallots
• 2 tsp cornstarch or potato starch
• 1 tsp rice vinegar
• 1 tbsp orange juice
• 1 tsp soy sauce or tamari
• 1/2 tsp fish sauce
• 1/2 tsp Sambal Oelek (or other garlic chili paste)
• 2 tbsp torn mint leaves, if available
• Preheat the oven to 400
• For the bok choy, whisk together rice vinegar, soy sauce, orange juice, and Sambal Oelek. Set aside.
• Place your salmon in the oven for about 8 minutes or until cooked, flaking easily with a fork. (Careful not to overcook, a thin filet could be done 6 minutes)
• Meanwhile, heat a medium skillet over medium high heat, then add the oil. Quickly toss your shallot rings with the cornstarch until just coated, then put them in the skillet.
• By the time your bok choy is ready, your salmon should be as well. Serve both hot atop a bed of rice or noodles. Enjoy!
• Garnish with toasted sesame seeds at the end for an added crunch! In place of lemon, some oranges on the side are a nice accompaniment.