- Chef's Knife: Essential for preparing salmon fillets and chopping vegetables.
- Cutting Board: Useful for safely cutting and preparing ingredients like bok choy, orange slices, and other components of the dish.
- Baking Sheet: Can be used to roast or grill salmon if preferred over stovetop cooking methods.
- Oven Mitts: Important for safely handling hot baking sheets during the cooking process.
- Citrus Juicer: Helpful in juicing oranges, which are used to marinate and glaze salmon.
- Mandoline Slicer (optional): Useful if you want uniformly thin orange slices for garnish; however, this is not strictly necessary.
- Salad Spinner: Can be handy when cleaning bok choy or other leafy vegetables used in the recipe.
- Measuring Cups and Spoons: Necessary for precise ingredient measurements during cooking, such as hoisin sauce portions.
- Tongs: Useful for flipping salmon fillets on a grill or in the pan without using additional utensils that could scratch surfaces.
2 heads of baby bok choy, each cut lengthwise into 6 wedges
2 5-to 6-ounce salmon fillets
2 tablespoons fresh orange juice
1 green onion, thinly sliced
1 tablespoon hoisin sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds
1/4 cup fresh cilantro leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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