Salmon with Hoisin, Orange and Bok Choy

Ingredients for Salmon with Hoisin, Orange and Bok Choy

• 2 heads of baby bok choy, each cut lengthwise into 6 wedges

• 2 5-to 170g salmon fillets

• 2 tablespoons fresh orange juice

• 1 spring onion, thinly sliced

• 1 tablespoon hoisin sauce

• 1 teaspoon minced peeled fresh ginger

• 1/2 teaspoons finely grated orange peel

• 3/4 teaspoons cracked coriander seeds

• 1/4 cup fresh coriander leaves

How to make Salmon with Hoisin, Orange and Bok Choy

Preheat oven to 218°C. Form bed of bok choy in centre of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, spring onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with coriander. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in centre, 12 to 14 minutes. Transfer packets to plates and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.