Grilled Salmon and Bok Choy with Orange-Avocado Salsa
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
- Comments()
Whole Living, January/February January/February 2012
- Yield Serves 2
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Ingredients
- 1 navel orange, peeled and segmented
- 1/2 avocado, diced
- 1 tablespoon chopped red onion
- 1 tablespoon freshly chopped cilantro
- 1 teaspoon lime juice
- 1/4 teaspoon toasted sesame oil
- Coarse salt and pepper
- 2 (4-ounce) fillets wild salmon
- 3 heads bok choy, halved
- Olive oil, for drizzling
Directions
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Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
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Season salmon and bok choy with salt and pepper and drizzle with olive oil.
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Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.
What an amazing recipe! I don't like raw onion, so I grill the red onion along with the bok choy on my electric grill and serve the vegetables over brown rice. I squeeze lemon over the onions and bok choy while they cook. The whole meal is incredible and very quick to prepare!
Wow!! This was great and delicious!! The avocado salsa was the winner! I did not use the red onions because I just don't like onions, but even without them it turned out great.
Oh my goodness, this is a fantastic recipe! I used my little counter top George Foreman grille to cook the salmon and it was just perfect with the medley of flavors in the salsa. Unfortunately, I had to forgo the bok choy since I couldn't find any, but I would love to try it if I can ever get my hands on some.
We got started on this a little late in the evening, and didn't have enough light outside for grilling. I chose to roast the salmon and bok choy in the oven instead, and it turned out wonderful! The orange avocado salsa was a perfect accompaniment.