I found this recipe for Salmon with Hoisin, Orange and Bok Choy in the current issue of Bon Appetit. It sounded really delicious, quick and easy. Delicious and quick? Yes. Easy, well, would have been if I would have bought all the ingredients.
In my defense, the store was out of Baby Bok Choy. So was the second store I went to. And the Hoisin? Totally forgot about it. Or maybe I thought we had some. Either way, we still made it, and it was still really good. We doubled up on the ginger and green onions because our salmon pieces were quite large.
So, yes, I guess it was easy. And tasty, and probably pretty healthy. We served it over white rice and I used a splash of soy sauce, making up for the forgotten Hoisin.
The Baby Bok Choy creates a bed for the salmon, and the juice-hoisin mixture is poured over the whole thing. We layered orange slices over the salmon for extra flavor. It also made it very pretty. And because the salmon is cooked in the foil, clean up is quick. Cook, eat, relax. It’s that simple.
