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:
- Make sure it's oiled well with olive oil.
- Grill it a little longer on indirect heat (top rack of the grill) if you don't like crunchy veggies.
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
- 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.
- Season salmon and bok choy with salt and pepper and drizzle with olive oil.
- 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.