One baking sheet and 15 minutes in the oven is all you need to enjoy this delicious Spicy Orange Salmon with Bok Choy dinner!
This is one of my favourite ways to enjoy salmon for dinner and the fact that it all goes on to one baking sheet and in to the oven for only 15 minutes, makes me love it even more! The flavours in this sauce will totally win you over. The sauce features a great combination of orange marmalade, soy sauce, sriracha, sesame oil, jalapeno and coconut and is one of the main reasons there is always orange marmalade in my fridge!
The sauce is dead simple to make, too. Simply combine the ingredients in a small bowl while your salmon bakes and heat for one minute in the microwave before serving over the salmon.
If you’ve never roasted bok choy, you’ll find this a treat. The baby bok choy are simply cut in half, brushed with a bit of olive oil and seasoned with salt and pepper. They are a perfect complement to the roasted salmon and with the bit of spicy sauce, they are a great way to eat your greens :)
Cook’s Notes for Spicy Orange Salmon with Bok Choy
If you have an orange around, add a few slices to your baking sheet to roast along with your salmon and bok choy.
Spicy Orange Salmon and Bok Choy
- 4 salmon fillets
- 1/2 cup orange marmalade store-bought or homemade
- 1 tsp. soy sauce
- 1 tsp. Sriracha
- 1 tsp. sesame oil
- 1/2 medium jalapeno finely diced
- 1 Tbsp. shredded coconut
- 3-4 baby bok choy
- 2 orange slices cut it half
- Olive oil
- Salt and pepper
Preheat oven to 450° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside.
Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it's ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well.
Place in pre-heated oven and roast for 15 minutes.
Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside.
Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes.
When salmon is almost done, place sauce in microwave for one minute. Stir to combine.
Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!