- 2 heads of baby bok choy, each cut lengthwise into 6 wedges
- 4 salmon fillets
- 2 tablespoons fresh orange juice
- 1 green onion, thinly sliced
- 1 tablespoon hoisin sauce (soy sauce, peanut butter, honey, vinegar, sesame oil, garlic, miso paste, black pepper)
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon finely grated orange peel
- 3/4 teaspoon cracked coriander seeds
- 1/4 cup fresh parsley leaves
Step 1
Preheat oven to 220c (425°F).
Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish.
Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally.
Sprinkle with salt and coriander. Top with parsley. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely.
Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.