Asian-spiced Salmon with Braised Bok Choy

Notes: To make a blend similar to five spice, use equal parts ground cinnamon, ground cloves, ground ginger, and finely crushed anise seed.
Makes 4 servings


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1 1/2 pounds bok choy
2 teaspoons minced garlic
4 teaspoons salad oil
3/4 cup fat-skimmed chicken broth
1 1/2 pounds boned salmon fillet with skin (maximum 1 in. thick)
2 tablespoons Chinese five spice (see notes)
Salt and pepper


1. Rinse bok choy; trim off and discard tough stem ends and any bruised parts. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.

2. In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add bok choy and broth, cover, and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.

3. Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Rub fish evenly with five spice. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay salmon, skin down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.

4. Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.

Created date

January 2005

Nutritional Information

Calories 394
Caloriesfromfat 55 %
Protein 38 g
Fat 24 g
Satfat 4.3 g
Carbohydrate 6.7 g
Fiber 2.3 g
Sodium 215 mg
Cholesterol 100 mg