Sweet and Sour Salmon and Bok Choy

We are fortunate to have a brother who understands our appreciation of good food. On our recent trip to San Francisco, he treated us to one of his all-time favorite restaurants, the Slanted Door. Started by the Phan family, it offers diverse Vietnamese dishes that showcase the finest and freshest ingredients. Walking into the expansive, sleek, minimalist interior with a fun and eclectic vibe, we knew why James chose it.

After sampling a fusion of Vietnamese dishes, we left the restaurant with a newfound appreciation for spicy ginger, lemon grass, creative combinations of spices and an obsession with hoisin. Usually served alongside spring rolls as a dipping sauce, the sweet, tangy, thick, paste-like sauce pairs nicely with soy sauce in stir fries and alongside seafood when grilling. Back in Boston, we picked up a jar to serve atop salmon with stir fried bok choy and shiitake mushrooms. Our vibrant dish is a great dinner option for spring entertaining.

Hoisin-Glazed Salmon with Stir Fried Baby Bok Choy and Shiitake Mushrooms

EVOO 
4 center-cut skin-on salmon fillets, 6 to 8 ounces each
1/3 c soy sauce
1/4 c hoisin sauce
2 T fresh lime juice
1/8 t red pepper flakes
salt and pepper
2 green onions, chopped

1 T vegetable oil
2 cloves minced garlic
1-inch nub grated fresh ginger
3 T soy sauce
1 c shiitake mushrooms, sliced
4 heads baby bok choy, quartered lengthwise and trimmed

Preheat oven to 375 degrees Fahrenheit

In a bowl, whisk together the hoisin sauce, soy sauce, lime juice, red pepper flakes and salt and pepper. Pat salmon dry and season with salt and pepper. Brush half of the mixture evenly on top of the flesh sides of each piece of salmon. Bake for 12-15 minutes until the salmon pieces flake and the tops are lightly browned.

While the salmon is cooking, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger and cook 1 minute. Add the bok choy and mushrooms and toss for 2 minutes. Add the soy sauce and cook for 5-7 more minutes, until greens are wilted and the stalks are tender. Add water or cover if need be. Season with salt and black pepper.

When the salmon is ready, brush the remaining glaze on top and serve with the sauteed bok choy and mushrooms and a side of white or brown rice. Serves 4.

Not a salmon fan? Try the marinade on grilled chicken or stir fry with shrimp!