Hoisin Salmon with Bok Choy | CookOS

Hoisin Salmon with Bok Choy

Name: Hoisin Salmon with Bok Choy
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice; 2 (6 oz) skinless, salmon filets; 1 tsp sesame oil; 8 oz bok choy, rinsed, cut into ½-inch pieces, stems and leaves separated; ¼ cup hoisin sauce; 1 tsp toasted sesame seeds, for garnish

This hoisin salmon pairs caramelized, umami-rich sauce with tender bok choy and fluffy jasmine rice for a balanced, restaurant-quality meal in under 25 minutes. The sweet-salty glaze creates depth without added sodium.

🌍Chinese 🥗Pescatarian 🏷️Dinner 🏷️Fish 🏷️Salmon 🏷️Seafood 10 ingredients or less

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup jasmine rice
2 (6 oz) skinless, salmon filets
1 tsp sesame oil
8 oz bok choy, rinsed, cut into ½-inch pieces, stems and leaves separated
¼ cup hoisin sauce
1 tsp toasted sesame seeds, for garnish

6 Ingredients

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Instructions

1
Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
2
Pat salmon dry and place in a greased Suvie roasting rack set within a Suvie pan (for Suvie 3.0, ensure the handles are facing down). Season salmon lightly with kosher salt and brush with half the hoisin sauce. Place salmon in the bottom zone of Suvie.
3
Place bok choy stems in a second Suvie pan. Drizzle with 1 tsp sesame oil and 1/2 tsp salt. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
4
Remove pans from Suvie. Brush salmon with remaining hoisin sauce and set aside to cool. Stir bok choy leaves into the stems and return to Suvie. Broil for 5 minutes or until leaves are wilted.
5
Fluff rice with a fork. Remove bok choy from Suvie. Divide rice, bok choy, and salmon between plates and garnish with sesame seeds.

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Tips & Notes

Pro tips

Pat salmon dry with paper towels before searing—moisture prevents browning and a flavorful crust.
Add hoisin sauce in the last 2–3 minutes of cooking to glaze the fillets without burning the sauce.
Cook bok choy stems and leaves separately: stems first (2–3 minutes), leaves last (1 minute) to avoid overcooking greens.
Toast sesame seeds in a dry pan for 30–60 seconds before garnishing to intensify their nutty flavor.

Substitutions

Jasmine rice → basmati or white short-grain rice (timing and fluffiness similar)
Bok choy → broccoli, gai lan, or Chinese broccoli (adjust cooking time +1–2 minutes for thicker stems)
Sesame oil → grapeseed or neutral oil (reduces nutty flavor slightly)
Hoisin sauce → oyster sauce mixed with soy sauce and a touch of honey (replicate sweetness and umami)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat salmon gently at 275°F (to avoid drying out) and refresh bok choy in a hot pan or steamer.

Common Questions

How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and the thickest part reaches 145°F on an instant-read thermometer. Avoid overcooking—it will continue to cook slightly after you remove it from heat.

Can I use salmon with skin on?

Yes. Sear skin-side down first (3–4 minutes) to render the fat and crisp the skin, then flip and cook flesh-side down until done. The recipe calls for skinless, so adjust timing slightly for thicker fillets.

What's the best way to separate bok choy stems and leaves?

Cut the head in half lengthwise, then slice stems into ½-inch pieces. Add stems to the pan first (they need 2–3 minutes longer), then add leaves in the final minute so they wilt gently without becoming mushy.

Can I make this gluten-free?

Most hoisin sauces contain wheat. Use tamari-based or certified gluten-free hoisin sauce as a 1:1 swap to keep the dish safe and flavorful.

How far in advance can I prep this?

Rinse and chop bok choy up to 4 hours ahead; store in a damp towel in the fridge. Cook rice ahead and reheat gently. Prepare salmon just before cooking to avoid moisture loss.