Combine first 5 ingredients in a small bowl, stirring with a whisk.
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.
I made a commitment to eat more fish this year, which took some coaxing. I liked all the other ingredients/flavors in this recipe, so this was the chosen one. Therefore I used twice as much of the soy sauce mixture and vegetables to help me through and I'm glad I did because the bok choy was close to crisping under the broiler even before the salmon was cooked. It gave the final dish just enough of a finishing sauce and delightful flavor. My average rating relates more to the preparation instructions than the actual dish. Yes, I would make this again, cooking the vegetables separate from the salmon.
Very tasty! Made a half batch. Felt like I was on a food show when I put everything in the pan as instructed. Our fishmonger gives very thick cuts of salmon, so our salmon did not cook all the way through by the time the bok choy was done and the appointed time was up. If you get thick cuts, I recommend cutting it into small pieces before cooking. I cut it in two, but next time I'll cut it into four or more pieces. This is a great way to get more cabbage-family greens into your diet -- the sauce made the bok choy really tasty.
Great flavor for such a quick and easy meal. I made this on a night that I had worked late and needed to feed the family fast. As it happened, Bok Choy came in our CSA delivery and I had a salmon fillet that needed to be used. I was surprised how much we loved the bok choy. Definitely a keeper.
This was extremely delicious and the only thing keeping me from rating it a 5 star recipe, is the cooking time difference between the salmon and the boy choy/sauce. My salmon pieces were on the thick side, so while they were still undercooked, the bok choy was getting a little crispy and the sauce was BURNING. I'd certainly make this again but if your salmon is thick, either flip in halfway through or cook the two components separately.