For an easy and delicious dinner that comes together in half an hour, try our recipe for hoisin salmon with bok choy. Starting the salmon in a cold pan allows the natural fat in the fish to render slowly, cooking the fish more evenly. We top the salmon with hoisin sauce for a sweet and salty finish and serve it alongside tender bok choy and fluffy white rice.
Hoisin Salmon with Bok Choy
- 1 cup jasmine rice
- 2 (5 oz) skinless, salmon filets
- 1 tsp vegetable oil
- 8 oz bok choy, rinsed, cut into ½-inch pieces, stems and leaves separated
- ¼ cup hoisin sauce
- 1 tsp toasted sesame seeds, for garnish
1) Bring 2 cups water and ½ tsp salt (if desired) to a boil in a medium saucepan over high heat. Add rice and return to a boil, stirring constantly. Lower heat, cover, and cook for 15 minutes. Remove rice from heat and allow to sit, covered, until ready to serve.
2) Pat salmon dry and rub all over with vegetable oil and kosher salt. Place salmon in a cold non-stick skillet and heat over medium. Cook salmon until fat begins to render and fish has cooked halfway through, about 4-5 minutes. Flip salmon over and cook for 3-4 more minutes, until cooked through and registers 125°F with an instant-read thermometer.
2) Once salmon is cooked through, transfer to a plate and set aside. Add bok choy stems to the pan and cook for 3 minutes until softened, stirring occasionally. Add bok choy leaves and cook until wilted, about 1 minute more.
3) Season bok choy with salt and pepper. Fluff rice with a fork. Divide rice, bok choy, and salmon between plates and glaze with hoisin sauce. Garnish with sesame seeds and serve.
Nutritional Information per serving (2 servings per recipe): Calories 720, Total Fat 18g, Total Carbohydrates 128g, Total Sodium 1270mg, Total Protein 43g
Wait, what? Where does Suvie come into this?I don’t understand
Hi, this is a non-Suvie recipe.