This simple recipe adds complex flavor to the mildness of coho salmon without demanding too many unusual ingredients. The sauces and vinegar found here should be available at any major grocery store and prove enjoyable staples to stock in your cupboards. The layered leaves of bok choy nicely soak up the sauce for enhanced flavor. Try this with our sockeye salmon too!
- For Coho:
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 (8 ounce) coho salmon fillets
- For Bok Choy:
- 2 tablespoons grapeseed oil
- 2 garlic cloves, minced
- ½ teaspoon chile flakes
- 8 ounces baby bok choy, sliced lengthwise down the center
- ¼ cup soy sauce
- For Serving:
- 1 tablespoon sesame seeds (optional)
- ½ cup long-grain white rice, prepared to package directions
For the Coho
Preheat broiler to its highest setting. Stir hoisin, honey, soy sauce, and rice vinegar in a small bowl. Brush a generous layer of hoisin glaze over the flesh side of coho fillets. Place coho fillets glazed side up on a foil-lined baking sheet. Broil fish 6-8 inches away from heat source about 8 minutes until glaze is bubbling and fish begins to flake.
For the Bok Choy
In a large skillet, heat grapeseed oil over medium-high heat. Sauté garlic and chile flakes until fragrant, about 30 seconds. Add baby bok choy, turning until wilted, about 2-3 minutes. Add soy sauce, tossing to coat. Remove from heat.
Serve coho atop a bed of white rice and baby bok choy. Sprinkle sesame seeds on top, if using.
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