Salmon with Hoisin, Orange and Bok Choy

Ingredients

• Pink salmon

  Fish, raw

  2 fillet or 636g

• Orange peel

  ½ tsp or 1g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Cabbage

  Chinese (pak-choi), raw

  2 head or 1.68kg

• Orange juice

  2 tbsp or 31g

• Ginger root

  Raw

  1 tsp or 2g

• Onions

  Young green, tops only

  1 stalk or 12g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Peel the bok choy into leaves.Peel and grate the ginger finely. Finely chop the onions and crack the coriander seeds.
2. Preheat oven to 425F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. 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 center, 12 to 14 minutes. Transfer packets to plates and serve.

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