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