You’ll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients

• 2 cups thinly sliced bok choy
• 1/2 cup grated carrot
• 1/2 cup sliced red bell pepper
• 2 tablespoons rice vinegar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon Sriracha
• 1/4 cup dry-roasted unsalted cashews
• 2 tablespoons hoisin sauce
• 1 tablespoon fresh lime juice
• 1 garlic clove, grated
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/4 teaspoon kosher salt
• Cooking spray
• 2 cups hot cooked brown rice

Preparation

1. Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.
2. Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).
3. Combine hoisin, juice, and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on preheated pan; broil 6 minutes. Brush salmon with 1 1/2 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1 1/2 tablespoons hoisin mixture. Serve with rice and slaw.