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