Salmon with Bok Choy

the before picture

M hasn't been thrilled with my meals lately. This is due mostly to the fact that she doesn't like leafy greens. I made this meal with her in mind, wanting a meal she would love.

Love she did. I can't go wrong with fish and that girl, even if the fish rests on a nice bed of bok choy. She didn't eat the bok choy, but she sure enjoyed the salmon! Everyone else enjoyed this meal too, Curtis and I liked having the bok choy all to ourselves.

This is an easy weeknight meal, but presents fancy since it is fish sitting on a bed of something. I didn't have hoisin sauce, so I substituted soy sauce. This proportions will serve 4.

Salmon with Bok Choy
adapted from Bon Appetit

2 heads bok choy (or however much you have), well rinsed and separated
1 lb of salmon, cut into 4 pieces
2 T fresh orange juice
1 green onion, thinly sliced (optional)
1 T hoisin sauce (or 2 t soy sauce)
1 t fresh ginger, peeled and minced
1/2 t finely grated orange peel
1/4 c fresh cilantro leaves

Form a bed of bok choy in the center of 4 12-inch pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in a small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of the packets, enclosing contents completely. Place packets on baking sheet and bake in a preheated 425 oven for 12 - 14 minutes, or until fish is just opaque in the center. Serve with rice.

the not as great, after picture