Ginger-Soy Salmon & Bok Choy

I love to try different recipes with salmon.  If you don’t want to do the veggies, you can just do the salmon or use trout.  The little glaze is so delicious.

Ginger-Soy Salmon & Bok Choy
From RecipeZaar

4 servings

  • 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 (I used reduced-sugar marmalade)


  • 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.

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