- 4
Ingredients
- INGREDIENTS
- 3 Tbsp hoisin sauce
- 4 tsp minced fresh ginger
- 1 Tbsp honey
- 4 salmon fillets (about
- 1 1/4 in. thick, 5 to 6 oz each)
- 2 tsp canola oil
- 2 tsp minced garlic
- 1 lb bok choy, halved lengthwise, then sliced crosswise in 1-in. strips
- 1 cup shredded carrots
- 1/4 tsp salt
Preparation
Step 1
1. Heat broiler. Line a rimmed baking pan with nonstick foil.
2. In a small cup, mix hoisin, 2 tsp of the ginger, and the honey. Set aside 2 Tbsp for serving later. Place salmon skin-side down on baking sheet. Spoon, then spread about 1 1/2 tsp hoisin mixture onto each fillet.
3. Broil 7 to 9 minutes until salmon is just cooked through (opaque at center).
4. Meanwhile, heat oil in a large nonstick skillet. Add remaining 2 tsp ginger and the garlic; cook over low heat a few seconds until fragrant.
5. Increase heat to medium-high. Add bok choy, carrots and salt; toss. Cover and cook 4 to 6 minutes, stirring occasionally, until bok choy and carrots are tender.
6. Spoon bok choy mixture onto serving plates; top with salmon and drizzle with reserved hoisin mixture.