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Salmon and Bok Choy

Photo: John Autry; Styling: Cindy Barr
Yield Serves 4
Bok choy is a Chinese cabbage closely related to Western cabbage and a perfect partner for broiled salmon.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

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  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.