Grilled Salmon and Bok Choy with Orange-Avocado Salsa

Citrus and fresh herbs add clean, fresh flavor to foods, so you don't need to use much (if any) salt. Cilantro lends more than a little zing here: the vibrant herb contains healing phytonutrients and has antimicrobial properties.
Whole Living, January/February January/February 2013
  • Yield Serves 2
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  • Segments from 1 navel orange
  • 1/2 diced avocado
  • 1 Tbsp chopped red onion
  • 1 Tbsp freshly chopped cilantro
  • 1 tsp lime juice
  • 1/4 tsp toasted sesame oil
  • Coarse salt and pepper
  • Two 4-oz fillets wild salmon
  • 3 heads bok choy, halved
  • Olive oil


  1. Heat grill or grill pan to medium-high. In a medium bowl, combine orange, avocado, onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.

  2. Season salmon and bok choy with salt and pepper and drizzle with olive oil.

  3. 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.

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