Ginger-Soy Salmon & Bok Choy
November 07, 2015
Categories: Dinner, Main Dish, Fish, Salmon, Vegetables, Bok Choy, Carrot, Pacific Northwest, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Sunday Dinner, Weeknight Meals, Broil, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
""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.""
- 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
Heat oil in a a large, deep oven proof nonstick skillet.
Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.
Add bok choy, mushrooms and carrots.
Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
Remove to a serving bowl; cover to keep warm.
Place salmon skin side down in skillet,
In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade.
Spoon about half of soy sauce mixture over salmon.
Broil 4 to 6 minutes until salmon is just cooked through.
Drizzle with remaining soy sauce mixture and serve with the vegetables.
Top with sesame seeds, if desired.
Tips & Variations
No special items needed.