Oven-Baked Dinner: Hoisin-Glazed Salmon and Bok Choy
Votes: 11
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 435, total fat 25 G., saturated fats 4 G., proteins 39 G., carbohydrates 15 G., fiber 5 G., cholesterol 94 mg, sodium 623 mg, sugar 7 G.
Calories 435, total fat 25 G., saturated fats 4 G., proteins 39 G., carbohydrates 15 G., fiber 5 G., cholesterol 94 mg, sodium 623 mg, sugar 7 G.
What could be more satisfying on a weeknight than a delicious dinner that doesn't require much fuss? This dinner can be made in minutes on a single baking sheet, and it's delicious, healthy, and easy. Plus, you won't have a mountain of dirty dishes in your kitchen afterward. Arrange the asparagus directly on the baking sheet and roast it first, as it's firmer, then add the bok choy and salmon fillet. Drizzle the greens with olive oil and season with spices, and brush the salmon with hoisin sauce for a delicious, glossy finish and an exotic flavor reminiscent of an Asian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 salmon fillets, 200g each, skinless (approximately 4cm thick)
- 1 small bunch of thin asparagus (about 300 g), tough ends trimmed
- 2 tbsp. l. olive oil
- 4 tsp. hoisin sauce
- 4 bunches small bok choy (about 300g), cut in half
- 2.5 cm ginger root, peeled and grated (about 1 tbsp)
- 1 green onion, thinly sliced diagonally
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Recipes with similar ingredients: salmon, bok choy cabbage, asparagus, ginger root, hoisin sauce, green onions
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and toss with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Roast until the asparagus begins to color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with grated ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss to combine. Evenly distribute the salmon fillets to the right of the asparagus. Brush with hoisin sauce.
- Bake until the bok choy is tender and the leaves are just beginning to brown, the asparagus is tender, and the fish is cooked through but still moist, about 12 more minutes. Divide the fish and vegetables among two plates and top with green onions.
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