with bok choy and shiitake stir-fry / rice
Baked salmon gets a sweet and savory Hoisin glaze in this Asian-inspired meal. While the salmon cooks, make a flavorful stir-fry of bok choy and mushrooms.
Smarts: Oyster sauce gives the vegetables an authentic savory flavor. If you've never used this sauce at home, you'll be suprised by how much it makes your homemade stir-fry taste like your favorite Chinese takeout.
- Rice, uncooked white or brown - 1 cup
- Ginger, fresh - 1 tsp , grated
- Water - 1/4 cup + 1 Tbsp
- Hoisin sauce - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Cornstarch - 1/2 tsp
- Sesame seeds, white - 2 tsp
- Limes - 1 , wedges
- Salmon - 1 lb
- Foil (opt) - for baking
- Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced to save time)
- Baby bok choy - 12 oz , chopped, leaves and stems separate (sub regular bok choy or cabbage)
- Oil, cooking - 1 Tbsp
- Oyster sauce - 1 Tbsp (sub soy sauce)
Rice - (If prepping right before cooking, get oven heating first.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Ginger - Grate ginger. (Can be done up to 5 days ahead)
Make sauce - Combine first portion of water, Hoisin sauce, vinegar, and soy sauce in a small saucepan over medium heat. Bring to a simmer and simmer for 5 minutes. Whisk together second portion of water and cornstarch and stir it into sauce. Simmer until sauce is thick enough to easily spread over the salmon. Remove from heat and stir in ginger and sesame seeds. If prepping right before cooking, let cool slightly. (Can be done up to 5 days ahead)
Mushrooms / Bok choy - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Limes - Slice into wedges.
Salmon - Rinse and pat dry. Season with some salt and pepper.
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Heat oven to 400F / 204C.
Line a baking dish or sheet pan with foil (this is optional but will make clean-up easy). Spray with nonstick cooking spray or brush with some oil.
Place salmon skin-side down in prepared baking dish. Generously brush salmon on the top and sides with sauce, drizzling any extra over top.
Bake salmon until it flakes easily with a fork, 12 to 15 minutes.
While salmon bakes, heat a wok or large skillet with oil over medium heat. Add mushrooms and cook until very tender, 6 to 8 minutes. Season mushrooms with some salt.
To mushrooms, add bok choy stems and saute until tender but still crisp, 2 to 4 minutes more. Stir in bok choy leaves and oyster sauce until all of the vegetables are tender and coated in sauce. Taste and season with some salt and pepper if needed.
If rice was made ahead, reheat in the microwave.
Serve salmon over rice with vegetables and lime wedges on the side. If you’d like a little more sauce, you can serve some extra Hoisin sauce on the side. Enjoy!