Sesame-Ginger Salmon With Braised Bok Choy – a delicious recipe with bok choy, garlic, salad oil, chicken broth, skin, sesame seed. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse bok choy; trim off and discard tough stem ends and any bruised parts. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.
2
In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add bok choy and broth, cover, and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.
3
Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Mix sesame seed with ginger, and rub fish evenly with mixture. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay salmon, skin down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
4
Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.
506
kcal
Calories
31
g
Fat
2
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds bok choy, 2 teaspoons minced garlic, 4 teaspoons salad oil, 3/4 cup fat-skimmed chicken broth, and more.
Yes, Sesame-Ginger Salmon With Braised Bok Choy falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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