SALMON-Glazed Salmon Bundles With Sesame Bok Choy

By Unblond1

Ingredients

• Sesame Bok Choy:
• 2 rice paper wrappers, (rounds 8-1/2 inch)
• 2 tbsp. thinly sliced green onion
• 2 skinless salmon fillets, (about 1-1/4 lb/565 g)
• 1 tsp (10 mL) vegetable oil
• 2 tsp (18 mL) hoisin sauce
• 1 tsp (10 mL) soy sauce
• 1/2 tsp (5 mL) granulated sugar
• 1/2 tsp (5 mL) rice vinegar
• 1/2 tsp (5 mL) sesame oil
• 1/2 clove garlic, thinly sliced
• 1 1/2 tsp (15 mL) thinly sliced fresh ginger
• 1 tsp (10 mL) sesame seeds
• 1/2 lb (454 g) baby bok choy, quartered

Details

Servings 2
Adapted from canadianliving.com

Preparation

Step 1

*In* shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each. *Remove* and arrange in single layer on clean towel; pat dry.

*Sprinkle* 1 tbsp each of the carrot and green onion in centre of each round; top with salmon. *One* side at a time, tightly fold rice paper over salmon.

*In ovenproof skillet*, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. *Brush* top and sides with hoisin sauce. *Transfer* to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

*Sesame Bok Choy:*

*Meanwhile*, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

*In* wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 3 minutes. *Serve* with salmon bundles.

Nutritional Information Per serving: about

cal 339
pro 28g
total fat 18g
sat. fat 3g
carb 15g
dietary fibre 2g