Thursday, March 22, 2012

Grilled Salmon & Bok Choy with Orange-Avocado Salsa

This is a great dish for spring and summer when it's the season of all things grilled. While on our cleanse we could eat fish in weeks 2 & 3. This was one of our favorites!

The orange-avocado salsa is what really set this apart for me. Fish can be somewhat bland if you don't season it or marinate it. By adding a healthy salsa to the top, your flavor possibilities are limitless. Definitely try this one!

Boy choy is part of the cabbage family, but don't run away just yet! This is a Chinese cabbage and definitely worth a try. The flavor is very mild but it really adds a lot in texture. We use this a lot in stir-fry's but have never had it grilled. Here's my tips:
  1. Make sure it's oiled well with olive oil.
  2. Grill it a little longer on indirect heat (top rack of the grill) if you don't like crunchy veggies.
This dish was very tasty and super healthy! Check it out!

Yield Serves 2

  • 1 navel orange, peeled and segmented
  • 1/2 avocado, diced
  • 1 tablespoon chopped red onion
  • 1 tablespoon freshly chopped cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon toasted sesame oil
  • Coarse salt and pepper
  • 2 (4-ounce) fillets wild salmon
  • 3 heads bok choy, halved
  • Olive oil, for drizzling

  1. Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red 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 1-3 minute per side. Spoon avocado salsa over fish to serve.
Recipe Courtsey of: Whole Living, January/February 2012

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