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Grilled Salmon and Bok Choy with Orange-Avocado Salsa

Recipe photo courtesy of Bryan Gardner

Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.

Source: Whole Living, January/February 2012



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How would you rate this recipe?
  • LittleRedFrog
    27 JAN, 2014
    This recipe is delicious!! I don't have a grill at home and it is NOT barbecue season so I drizzled it with olive oil, added salt and pepper and off it went in a pretty hot oven for about 15 minutes. The only problem was that the bok choy leaves burned and dried (they were then not so nice to eat anymore). But well all in all, I loved it, made it 3 times on week 2 and will def make it again! Also can't wait to try it on the barbecue.
  • cmrussell
    9 FEB, 2013
    What an amazing recipe! I don't like raw onion, so I grill the red onion along with the bok choy on my electric grill and serve the vegetables over brown rice. I squeeze lemon over the onions and bok choy while they cook. The whole meal is incredible and very quick to prepare!
  • olgalou
    17 JAN, 2012
    Wow!! This was great and delicious!! The avocado salsa was the winner! I did not use the red onions because I just don't like onions, but even without them it turned out great.
  • moonblisser
    12 JAN, 2012
    Oh my goodness, this is a fantastic recipe! I used my little counter top George Foreman grille to cook the salmon and it was just perfect with the medley of flavors in the salsa. Unfortunately, I had to forgo the bok choy since I couldn't find any, but I would love to try it if I can ever get my hands on some.
  • Mindy_R
    12 JAN, 2012
    We got started on this a little late in the evening, and didn't have enough light outside for grilling. I chose to roast the salmon and bok choy in the oven instead, and it turned out wonderful! The orange avocado salsa was a perfect accompaniment.

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