Tuesday, February 12, 2013

Salmon with Orange, Hoisin and Bok Choy

Tonight I took a risk. Luckily, a bold orange flavoring really came through in this dish. The recipe was from Epicurious.com and I found it (guess!) on Pinterest. No pressure here (haha), because my husband really does not like salmon.  I had to hope the flavor would win him over, and it did. Actually, Taylor loved it and Lee liked it. I thought it was really good.

I needed a recipe for my baby bok choy, and after reviewing several recipes, I decided to run down to the market for some fresh salmon. I bought a whole 2-1/2 pound slab and cut it into six portions, so each piece was approximately 6-7 ounces. I packaged up three portions for the freezer and a later meal. That's because I love you, Honey. Salmon is really good for your heart!

The fish was baked in foil packets atop a bed of bok choy and carrots. A dressing consisting of fresh squeezed orange juice and hoisin sauce with some grated ginger and orange peel mixed in was drizzled over the salmon. Then it was seasoned with salt and pepper and topped with crushed coriander seeds, greens onions and cilantro. The foil was wrapped up around the fish bundle and sealed in a packet that would basically steam in the oven and blend all the flavors together in a mere 15 minutes--simple! I decided the dish would benefit by serving it with some quinoa, so I set that up to cooked in the rice cooker. Then I prepared the fish packets and waited until about 6:30 pm to put them into the oven. That way dinner would be done about the time my husband and son came through the door. We actually didn't eat right away, so the fish benefited from a few extra minutes of steaming after the packets came out of the oven.

The recipe calls for:
  • 2 heads of baby bok choy, ends sliced off and thoroughly rinsed
  • 3 6-ounce salmon fillets
  • juice of one orange
  • 1 green onion, thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon finely grated orange peel
  • 3/4 teaspoon cracked coriander seeds
  • 6 sprigs of fresh cilantro 
  • 1 C quinoa 
  • 2 C water or broth
Preheat oven to 400°F. Cook quinoa in 2 cups of water or broth in a saucepan or rice cooker until it pops and is tender, about 10-12 minutes. Lay out three squares of foil and layer on the bok choy leaves. Top bok choy with fish, skin side down. Mix orange juice, green onion, hoisin sauce, ginger, and orange peel in small bowl. Drizzle mixture over fish. Sprinkle with coarse sea salt and coriander seed. 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, approximately 15 minutes. Spoon quinoa onto plates and then transfer packet contents on top and serve.

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