salmon w/ hoisin, orange and bok choy

I don't know what to call this. It seems like a pseudo-salad, but that's just because it's over a leafy green (one making it's debut on Bon Chap). Whatever it is, it was pretty damn good. I'm chalking this one up to the hoison-orange super team in the dish. I don't know why they go together, but they really do - deliciously so. Here's what you'll need:

• 1 head of bok choy, chopped
• 1 salmon fillet
• 1 orange
• 1 green onion, chopped
• 1 tablespoon hoison sauce
• 1 teaspoon minced ginger (or just use the powder stuff like I did)
• 1 tablespoon cilantro, chopped

Begin by preheating your oven to 425 degrees. Take a large piece of tin foil and place the bok choy in the center. Place the salmon on top, making sure to remove the skin first (lesson learned).

Next, in a small bowl mix the onion, poison and ginger along with 1/4 teaspoon of the zest of the orange peel of and the squeezed juice of the orange (about 1 tablespoons or so). Pour this over the salmon. Lightly salt and top with the cilantro. Seal up your tinfoil and bake for about 12 minutes covered, then uncover and bake another minute or so.

If you want to serve this over rice, just start your rice before you start prepping the dish. By the time it's done, everything will be ready to serve.

This had a really lovely mix of flavors. And to boot, it was done in under 20 minutes and for less than $20. Can't beat that folks.

Bon Chappétit!