Orange Hoisin Glazed Salmon with Bok Choy Salad


Originally posted by Jess – March 27 2015Orange Hoisin Glazed Salmon with Bok Choy Salad

It’s getting to be that time of year.  The rains are making all this snow look like it might actually melt before July!  As the drizzle drizzles, spring cleaning has become something I’m definitely starting to think about.  Maybe at some point I might actually even start it!

This is the time of year where I start to really review my pantry contents, and to check in on those items that are in danger of becoming petrified at the bottom of my chest freezer.  This morning, I checked my freezer inventory lists (taped to the top of my chest freezer and updated regularly) and noticed a lovely slab of wild-caught salmon was awaiting some attention.  I love glazed salmon whether it be maple, balsamic, brown sugar, honey, or tonight’s pick, hoisin sauce.  

I have a go-to hoisin concoction adapted from an older Cooking Light recipe.  As my oven preheated to 400, I whisked together 1 tablespoon of hoisin sauce, 1 teaspoon of low sodium soy sauce, and about 1/4 teaspoon of dark sesame oil. As I still have 3 oranges in a bowl on my counter, I decided to incorporate a healthy squeeze orange juice into the mix as well.

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I lightly sprayed my baking sheet, laid out my piece of salmon on it, and coated the salmon with the hoisin mixture.  A few slices of orange went on top of the salmon and into the stove it went until it was cooked, about 8 minutes.

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I had another Cooking Light Recipe adaptation for a Bok Choy Salad with fried shallots, and considering I had a couple of shallots in my veggie bin to use, the timing for this recipe was serendipitous.  As I tasted the dressing for the salad, I decided to add some orange juice to that too.  

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After starting to fry up the shallots (looks like a spinach leaf snuck in the picture), I couldn’t help but toss the bok choy greens and some spinach in the pan with the shallots for a quick wilt.  This salad also works without the wilt.

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 This was great on a bed of jasmine rice.

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At 8 minutes, I accidentally overcooked this thin filet a tiny bit.  Even so, it was scrumptious.  If I had it to do over again, I might have tried an maple cider glaze to incorporate even more of the Springdell goodness.  Alas, we devoured this version in mere moments.   

How are you enjoying your bok choy and oranges? We’d love to hear from you!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.