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
Ingredients
- 4 salmon fillets
Sauce:
- 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
To serve:
- 3-4 baby bok choy
- 2 orange slices cut it half
- Olive oil
- Salt and pepper
Instructions
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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.
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Place in pre-heated oven and roast for 15 minutes.
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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.
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When salmon is almost done, place sauce in microwave for one minute. Stir to combine.
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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.
We’ve been eating a lot of salmon lately – this sounds like a wonderful update to the usual on our plates! Love the marmalade and the bok choy (we like to grill ours! But our winter here has been very warm, so grilling has been more appealing to us than to some!). Great dinner inspiration, Jennifer :)
Thanks Sophie. I can’t wait to get our grill out again. We could everything on it once the weather allows :)
Beautiful as always… I love the simplicity of the roasted bok choy, and how it caresses the salmon in the pan :)
Thanks so much, Sue :)
This is beautiful Jennifer and I am always a sucker for an easy meal. Hope you have a good weekend!
Thanks Jessica. This is about as easy as it gets (and so delicious, too!) You have a great weekend, too :)
This is what I should have had for dinner tonight instead of the high calorie, fat-laden meal one that I did have. This is so much healthier and with all the flavor.
I have to have a few of these to make up for the fat-laden ones :)
I love these flavors, the spicy orange sauce sounds mouthwatering!
Thanks Laura. That sauce is delicious!
I am hungry just by looking at this beauty! And no, I have never roasted bok choy and am very intrigued now. Lovely salmon, you just can’t beat a 15-min meal that looks this gorgeous!
Thanks Julia and yes, this dish delivers a lot in 15 minutes! :)
Made this last night and was delighted with the results. I may have never bought orange marmalade before. Delicious, this received rave reviews at the table. Thanks so much.
Glad you enjoyed it, Lisa :)
Ran this across my mental flavor buds, will try as soon as I can pick up some bok choy.
I do that too, Pat :) Enjoy!
Definitely a winner! Just had it for lunch.
Roasted asparagus that was on hand instead of Bok Choy. It cooked perfectly with the salmon. I might even pump up the sriracha a bit as my jalapeno, even tho on the large size was rather mild.
Lots of sauce left over of course and I’m eyeballing a piece of tilapia for tomorrow. Do you think it is too mild for the sauce? I was sort of thinking (hoping) it would match. Or do you have a better suggestion? Either for the sauce or the tilapia. ;)
So glad you enjoyed this one, Gwen. It’s one of my favourites :) I think the sauce would be fine for the tilapia, too.
Prepared for a dinner party last evening. Everyone loved it, especially the bok choy. First time anyone had ever had it cooked this great. Keep up the great ideas.
So glad to hear! Thanks :)