This is the perfect dish to serve when entertaining. The sauce can be prepared ahead of time, and the salmon is baked, so attention can be paid to guests. Simple and highly flavorful.
Ingredients
Equipment
Method
- Preheat the oven to 400
- Rinse and dry the salmon and place it on a parchment-lined cookie sheet
- Rinse the halved bok choy and place it in a single layer around the salmon
- Mix well with hoisin, soy sauce, honey, sesame oil, garlic/ginger paste, and a large pinch of salt and pepper in a small bowl.
- Pour the sauce over the salmon, spread evenly, then drizzle over the bok choy. Reserve two tablespoons of sauce to glaze the salmon when it’s finished cooking.
- Start checking the salmon with a meat thermometer at fifteen minutes. See note below. When done resting, serve immediately.
Note:
SALMON TEMPERATURE GUIDE BY DONENESS
Salmon is a delicious and versatile fish that can be prepared in many different ways, but it’s important to cook it to the correct temperature to ensure that it’s safe to eat and has the right texture and flavor. Here’s a guide to cooking salmon to the proper temperature:
Rare: 110-115°F (43-46°C) – the flesh will still be translucent and slightly soft to the touch. This is not recommended for safety reasons.
Medium rare: 115-120°F (46-48°C) – the flesh will start to turn opaque but still be soft and moist.
Medium: 120-125°F (48-51°C) – For most, this will be the perfect time to remove the salmon from heat. The flesh will be fully opaque and slightly firm to the touch, with a pinkish center. Allowing it to rest for 3-5 minutes will gently cook it to perfection.
Medium well: 125-140°F (51-60°C) – the flesh will be firmer, and the center will be light pink.
Well done: 140-150°F (60-65°C) – the flesh will be firm and fully cooked, with no pink color remaining.
Atmosphere
Put on a little David Sandborn and sip a Chardonnay as you assemble the meal.
Enjoy!
