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.
Salmon and Bok Choy
Photo: John Autry; Styling: Cindy Barr
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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
- 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
- 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.
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