Salmon with Hoisin, Orange and Bok Choy

Ingredients

• Pink salmon

  Fish, raw

  2 fillet or 636g

• Orange zest

  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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Peel the bok choy into leaves. Finely grate the ginger and chop the green onions. Crack the coriander seeds.
2. Preheat the oven to 425°F. Arrange a bed of bok choy in the center of each of two 12-inch square pieces of foil. Place the salmon fillets on top.
3. In a small bowl, combine the orange juice, green onion, hoisin sauce, ginger, and orange zest. Spoon the mixture over the salmon, dividing it equally. Sprinkle with salt and cracked coriander seeds. Top with cilantro.
4. Fold up the sides of the foil and pinch tightly to seal above the fish and at both ends, enclosing the contents completely. Place the packets on a baking sheet and bake until the fish is just opaque in the center, about 12 to 14 minutes. Transfer the packets to plates and serve.

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