Asian style salmon with orange hoisin glaze

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salmon, vidalia onion, julienned orange and red peppers, bok choy greens, lemon, shredded toasted coconut, orange hoisin glaze

Ingredients:

  • 2 lbs Chilean salmon, skin on (use whatever salmon you like)
  • 1/4 vidalia onion
  • 2 baby peppers
  • 3 bok choy stalk tops
  • 1 T shredded toasted coconut
  • 1/2 T olive oil
  • 1/2 T dijon mustard
  • 1/2 T hoisin sauce
  • 1/2 T soy sauce
  • 1 T brown sugar
  • 2 T orange juice

The How To:

  1. Preheat your oven to 425 degrees and prep a baking sheet with a baking mat.
  2. Place your salmon skin side down on the mat.
  3. Julienne your veggies and toss with 1/2 T olive oil, season with sea salt and pepper.
  4. Place the veggies on either side of the salmon. Split the coconut evenly, and sprinkle on the veggies.
  5. Mix your last five ingredients together to make your sauce. Using a brush, glaze the salmon. Place sliced lemon on the salmon.
  6. Bake for about 10 minutes or until medium and flakey. I removed ours about 5 minutes into the bake and glazed again.
  7. Serve with cous cous and freshly brewed iced tea!

So, what’s it cost?

  • 2 lbs salmon: $14.00
  • 1/4 vidalia onion: $.16
  • 2 baby peppers: $.10
  • 3 bok choy stalk tops: garden grown
  • 1 T shredded toasted coconut: leftover from Easter cake
  • 1/2 T olive oil: $.10
  • 1/2 T dijon mustard: $.10
  • 1/2 T hoisin sauce: $.10
  • 1/2 T soy sauce: $.10
  • 1 T brown sugar: $.10
  • 2 T orange juice: $.10

So, total cost is $14.86, so $4.95/person.  

 

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