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.
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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