Glazed Salmon And Bok Choy Sheet Pan Dinner Recipes

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GLAZED SALMON AND BOK CHOY SHEET PAN DINNER



Glazed Salmon and Bok Choy Sheet Pan Dinner image

This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce
4 baby bok choy (about 10 ounces), halved lengthwise
1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
1 scallion, thinly sliced on a bias

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
  • Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
  • Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES



Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Yield 2

Number Of Ingredients 15

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

Steps:

  • Pre Heat oven to 350F
  • Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
  • Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  • Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
  • Divide among 2 bowls.
  • Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS



Sheet-Pan Harissa Salmon With Potatoes and Citrus image

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Steps:

  • Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
  • Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
  • Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

MISO-GLAZED SALMON AND BOK CHOY



Miso-Glazed Salmon and Bok Choy image

A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.

Provided by fiedlerbrews

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

½ cup miso
⅓ cup mirin (Japanese sweet rice wine)
¼ cup sake (Japanese rice wine)
3 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
1 ½ pounds salmon fillets
2 heads baby bok choy, halved lengthwise, or more to taste

Steps:

  • Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
  • Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
  • Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Nutrition Facts : Calories 479 calories, Carbohydrate 31.6 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 4.2 g, Protein 37.4 g, SaturatedFat 3.8 g, Sodium 1963.8 mg, Sugar 21.8 g

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS



30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

  • Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
  • Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
  • Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
  • While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
  • Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

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