Yes. I did it. I finally cooked a fish right…without battering and deep frying it. What we’ve got here is an oven baked salmon over baby bok choy with a side of shrimp. Here’s how I did it.
2 5oz pieces of salmon
Baby Bok Choy
Grated Fresh Ginger
1 Green Onion
How I did it:
Preheat the oven to 425F. In a foil, lay down a enough bok choy to place the salmon on top (each piece gets its own foil). In a separate bowl, mix zest from the whole orange, about 2 tbsp of fresh grated or minced ginger, 2 tbsp of hoison sauce, 1 tsp of soy sauce, the whole orange’s juice and the thinly sliced green onion. Stir well. Spoon the sauce over the salmon to fully coat, sprinkle a little bit of salt, then rip a few pieces of cilantro and top the salmon. Shake some ground coriander on top, then wrap it up into a package in the foil, place the two packages on a cookie sheet and bake for about 15 minutes (my pieces took 18 minutes to cook so it depends on the size of your fish), or until the center of the salmon is opaque.
This was adapted from We Are Not Martha They have more pictures and detailed instructions. But you know me, I barely followed it and put my love into it. So that always makes it better right?!
For the shrimp I just rubbed some seasoning on it and threw it in the oven until pink. SERVE WITH RICE.
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