Salmon and Bok Choy

Salmon and Bok Choy Recipe
Photo: John Autry; Styling: Cindy Barr
Bok choy is a Chinese cabbage closely related to Western cabbage and a perfect partner for broiled salmon.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 320
Fat 13.4 g
Satfat 2 g
Monofat 4.6 g
Polyfat 5.4 g
Protein 36.3 g
Carbohydrate 12.8 g
Fiber 1.5 g
Cholesterol 94 mg
Iron 2.5 mg
Sodium 444 mg
Calcium 147 mg

Ingredients

3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions

Preparation

1. Preheat broiler.

2. Combine first 5 ingredients in a small bowl, stirring with a whisk.

3. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.

Note:

Ivy Manning,

Cooking Light

September 2011
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