Salmon and Bok Choy

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

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Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 13.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 5.4g
  • Protein: 36.3g
  • Carbohydrate: 12.8g
  • Fiber: 1.5g
  • Cholesterol: 94mg
  • Iron: 2.5mg
  • Sodium: 444mg
  • Calcium: 147mg

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. 1. Preheat broiler.
  2. 2. Combine first 5 ingredients in a small bowl, stirring with a whisk.
  3. 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.
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