Ginger Soy Salmon Bok Choy Recipes

GINGER-SOY SALMON & BOK CHOY

Ginger-Soy Salmon & Bok Choy image

This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. 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.

Provided by teresas

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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
toasted sesame seeds

Steps:

Heat broiler.
Heat oil in a a large, deep oven proof nonstick skillet.
Add 1 tbls 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 tbls 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.

Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33

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