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.
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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