Orange Hoisin Glazed Salmon with Bok Choy Salad

Orange Hoisin Glazed Salmon with Bok Choy Salad

www.csa365.org

The directions are for both the salmon and the bok choy (stir- fry and salad version) to be made simultaneously so they are ready at the same time. Give it a so

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Cooking tools:

  • Oven
  • Baking sheet
  • Dish
  • Whisk
  • Measuring spoon
  • Measuring cup
  • Skillet
  • Stove
  • Chef's knife
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  • Fork
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  • Kitchen towel
  • Colander
  • Serving platter
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  • Paper towel
  • Cooking spray bottle
  • Saucepan
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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

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