Salmon with Hoisin, Orange and Bok Choy
Salmon with Hoisin, Orange and Bok Choy is If you have baby bok choy, hoisin sauce, orange peel, and a few other ingredients on hand, you can make it. To use up the orange peel you could follow this main course with the Almond Fresh Berry Trifle as a dessert.
Instructions
Preheat oven to 425°F. Form bed of bokchoy in center of each of two 12-inch squarepieces of foil. Top bok choy with fish.
Mixorange juice, green onion, hoisin, ginger,and orange peel in small bowl. Spoonmixture over fish, dividing equally.
Sprinklewith salt and coriander. Top with cilantro.Fold up foil sides and pinch tightly toseal above fish and at both ends of packets,enclosing contents completely.
Placepackets on baking sheet.
Bake until fishis just opaque in center, 12 to 14 minutes.
Transfer packets to plates and serve.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.
GEN5 Chardonnay
A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.