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Asian-spiced Salmon with Braised Bok Choy

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


  • 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

Nutrition 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

How to Make It

  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.