Recipe by mell_2
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.
Top Review by Dr. Jenny
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 Recipe #318992 as another side, which paired well. Thanks!
- 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)
Directions See How It's Made
- 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.