1 Picture
Ingredients
- 2 heads of baby bok choy, each cut lengthwise into 6 wedges
- 2 5-to 6-ounce salmon fillets
- 2 tablespoons fresh orange juice
- 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
- 1/4 cup fresh cilantro leaves
Details
Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 425°F. Form bed of bok
choy in center of each of two 12-inch square
pieces of foil. Top bok choy with fish. Mix
orange juice, green onion, hoisin, ginger,
and orange peel in small bowl. Spoon
mixture over fish, dividing equally. Sprinkle
with salt and coriander. 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, 12 to 14 minutes.
Transfer packets to plates and serve.
Per serving: 262.3 kcal calories,
36.2 % calories from fat,
10.5 g fat,
1.6 saturated fat,
89.8 mg cholesterol,
6.9 g carbohydrates,
0.9 g dietary fiber,
4.5 g total sugars,
5.9 g net carbohydrates,
32.8 g protein
Nutritional analysis provided by
Bon Appétit
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