Ingredients
- 2 teaspoons oil (canola oil)
- 2 tablespoons fresh minced ginger
- 2 teaspoons garlic, minced
- 1 1/2 pounds bok choy (halved lengthwise, the slice crosswise in 1-inch strips)
- 4 ounces shiitake mushrooms (stems discarded, caps sliced)
- 1 cup shredded carrot
- 20 ounces salmon fillets (4 total)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons orange marmalade
- Garnish
- Toasted sesame seeds
How to Make
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Step 1: Heat broiler.
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Step 2: Heat oil in a a large, deep oven proof nonstick skillet.
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Step 3: Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.
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Step 4: Add bok choy, mushrooms and carrots.
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Step 5: Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
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Step 6: Remove to a serving bowl; cover to keep warm.
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Step 7: Place salmon skin side down in skillet,
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Step 8: In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade.
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Step 9: Spoon about half of soy sauce mixture over salmon.
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Step 10: Broil 4 to 6 minutes until salmon is just cooked through.
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Step 11: Drizzle with remaining soy sauce mixture and serve with the vegetables.
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Step 12: Top with sesame seeds, if desired.
We hope you enjoy this recipe!
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