Hoisin Salmon With Bok Choy

1. 1

   Lightly oil grill and preheat to medium-high.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Fill a large bowl with ice water and set aside.

4. 4

   Slice bok choy in half lengthwise.

5. 5

   Rinse under cold running water, holding outer leaves open to rinse off any grit.

6. 6

   Slip into boiling water and cook until leaves are bright green and just wilted, about 1 minute.

7. 7

   Immediately plunge bok choy into ice water.

8. 8

   When cool, drain and pat dry with paper towels.

9. 9

   In a small bowl, stir hoisin with vegetable oil.

10. 10

    Rub mixture on salmon.

11. 11

    Place fish skin-side down on grill.

12. 12

    Grill with lid closed 6 minutes.

13. 13

    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.

14. 14

    If 1-1/2 inches (3.5 cm) thick add 10 more minutes .

15. 15

    Meanwhile, lightly brush bok choy with sesame oil.

16. 16

    Place cut-side down on grill next to salmon for last 2 minutes of salmon grilling.

17. 17

    Grill bok choy on both sides just until grill marks form.

18. 18

    Serve immediately with noodles or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.