Name: Ginger-Soy Salmon & Bok Choy
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 2 tablespoons fresh ginger, minced; 2 teaspoons garlic, minced; 1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips; 4 ounces shiitake mushrooms, stems discarded, caps sliced; 1 cup carrot, shredded; 4 (5 -6 ounce) salmon fillets; 3 tablespoons reduced sodium soy sauce; 3 tablespoons orange marmalade; Garnish; toasted sesame seeds

Servings: persons

2 teaspoons canola oil
2 tablespoons fresh ginger, minced
2 teaspoons garlic, minced
1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
4 ounces shiitake mushrooms, stems discarded, caps sliced
1 cup carrot, shredded
4 (5 -6 ounce) salmon fillets
3 tablespoons reduced sodium soy sauce
3 tablespoons orange marmalade
Garnish
toasted sesame seeds

1
Heat broiler.
2
Heat oil in a a large, deep oven proof nonstick skillet.
3
Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
4
Add bok choy, mushrooms and carrots.
5
Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
6
Remove to a serving bowl; cover to keep warm.
7
Place salmon skin side down in skillet,
8
In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
9
Spoon about half of soy sauce mixture over salmon.
10
Broil 4 to 6 minutes until salmon is just cooked through.
11
Drizzle with remaining soy sauce mixture and serve with the vegetables.
12
Top with sesame seeds, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ginger-Soy Salmon & Bok Choy

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