Prep 10 mins
Cook 10 mins
This recipe looked like the perfect fast and simple solution to those busy summer nights. Another one from Chatelaine I will be trying this summer. We don't usually describe a barbecued dinner as pretty, but this one makes a knockout entrée. The light pink salmon offsets the dark green bok choy that we've lightly grilled as well.
- 4 baby bok choy
- 1⁄4 cup hoisin sauce
- 1 tablespoon vegetable oil
- 2 (250 g) salmon fillets
- 1 teaspoon dark sesame oil (5 mL)
- Lightly oil grill and preheat to medium-high.
- Bring a large pot of salted water to a boil.
- Fill a large bowl with ice water and set aside.
- Slice bok choy in half lengthwise.
- Rinse under cold running water, holding outer leaves open to rinse off any grit.
- Slip into boiling water and cook until leaves are bright green and just wilted, about 1 minute.
- Immediately plunge bok choy into ice water.
- When cool, drain and pat dry with paper towels.
- In a small bowl, stir hoisin with vegetable oil.
- Rub mixture on salmon.
- Place fish skin-side down on grill.
- Grill with lid closed 6 minutes.
- Turn over and grill until a knife tip inserted into centres of fillets feels warm, from 4 to 5 more minutes if fillets are 1 inch (2.5 cm) thick. If 1-1/2 inches (3.5 cm) thick add 10 more minutes .
- Meanwhile, lightly brush bok choy with sesame oil.
- Place cut-side down on grill next to salmon for last 2 minutes of salmon grilling.
- Grill bok choy on both sides just until grill marks form.
- Serve immediately with noodles or rice.
This recipe is easy to make, and is good for a nice weeknight meal. I really loved the salmon with the hoisin glaze, but thought the bok choy was a little plain. Maybe it just needed more sesame oil. I served with Dan's Asian Rice as another side, which paired well. Thanks!