Print Options:

Sesame-Ginger Salmon with Braised Bok Choy





Yields
Makes 4 servings

 1 1/2 pounds bok choy
 2 teaspoons minced garlic
 4 teaspoons salad oil
 3/4 cup fat-skimmed chicken broth
 1 1/2 pounds boned salmon fillet with skin (maximum 1 in. thick)
 4 teaspoons sesame seed
 1 1/2 teaspoons ground ginger
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories400
% Daily Value *
Total Fat 25g33%

Saturated Fat 4.5g23%
Cholesterol 100mg34%
Sodium 213mg10%
Total Carbohydrate 5g2%

Dietary Fiber 1.9g7%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.