Ginger-Soy Salmon & Bok Choy

Prep Time
Cook Time
Ready In

""This is out of Woman's Day magazine. Dated 9/16/08 This looked is so good and healthy I had to save it. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.""

Original is 4 servings
  • Garnish


  • Serving Size: 1 (236.8 g)
  • Calories 299.6
  • Total Fat - 11.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 77.9 mg
  • Sodium - 1017 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 11.5 g
  • Protein - 30.4 g
  • Calcium - 41.6 mg
  • Iron - 2 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat broiler.

Step 2

Heat oil in a a large, deep oven proof nonstick skillet.

Step 3

Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.

Step 4

Add bok choy, mushrooms and carrots.

Step 5

Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.

Step 6

Remove to a serving bowl; cover to keep warm.

Step 7

Place salmon skin side down in skillet,

Step 8

In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade.

Step 9

Spoon about half of soy sauce mixture over salmon.

Step 10

Broil 4 to 6 minutes until salmon is just cooked through.

Step 11

Drizzle with remaining soy sauce mixture and serve with the vegetables.

Step 12

Top with sesame seeds, if desired.


No special items needed.

2 Reviews


If you are looking for a quick delicious low carb meal you could not do better than this absolutely delicious and if you do want a bit of carb on that plate I would suggest soba or udon noodles dressed with a bit a sesame oil would go very well. Thank you TeresaS for a great meal made for Went To Market tag game at FF&F. The only change I made during the cooking with the vegetables was to saute off the stems of the bok choy with the mushrooms (I used swiss brown button mushrooms) and then after a few minutes added the leafy part of the bok choy with the grated carrot and then put in a corning ware container and popped in a low heated oven to keep warm.


review by:
(29 Jun 2017)


Great meal served with rice. We skipped the sesame seeds but otherwise followed as directed. Thanks for sharing!


review by:
(20 Nov 2015)

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