Hoisin salmon with bok choy



5 min


2 servings

* PLUS Cooking time: 2 minutes, Grilling Time: 10 minutes
Hoisin salmon with bok choy

Roberto Caruso


  • 4 baby bok choy
  • 1/4 cup hoisin sauce
  • 1 tbsp vegetable oil
  • 2 250 g salmon fillets
  • 1 tsp dark sesame oil


  • Lightly oil grill and preheat barbecue to medium-high. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Slice bok choy in half lengthwise. Rinse under cold running water, holding outer leaves open to rinse off any grit. Slip into boiling water and cook until leaves are bright green and just wilted, about 1 minute. Immediately plunge bok choy into ice water. When cool, drain and pat dry with paper towels.
  • In a small bowl, stir hoisin with vegetable oil. Rub mixture on salmon. Place fish skin-side down on grill. Grill with lid closed 6 minutes. Turn over and grill until a knife tip inserted into centres of fillets feels warm, from 4 to 5 more minutes if fillets are 1 inch (2.5 cm) thick or 10 more minutes if 1-1/2 inches (3.5 cm) thick. Meanwhile, lightly brush bok choy with sesame oil. Place cut-side down on grill next to salmon for last 2 minutes of salmon grilling. Grill bok choy on both sides just until grill marks form. Serve immediately with noodles or rice.

Nutrition (per serving)

  • Calories
  • 463,
  • Protein
  • 35 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 28 g,
  • Fibre
  • 3.4 g,
  • Sodium
  • 1029 mg.

We don’t usually describe a barbecued dinner as pretty, but this one makes a knockout entrée. The light pink salmon offsets the dark green bok choy that we’ve lightly grilled as well.