Recipe: Ginger Salmon over Bok Choy

by Sana Sandström

Ginger Salmon with Bok ChoyWith the number of people eating salmon these days, it's no wonder this fish has hit the most popular seafood list in the United States.

The flavorful, orange-fleshed fish has earned that spot many times over. Not only is its taste and appearance attractive, but it's high in healthy omega-3 fatty acids.

What happens when you coat salmon fillets with a zesty ginger, garlic and sesame rub, served over braised bok choy and brown rice? You've got a quick and easy meal bursting with flavor and nutrients. It's a perfect recipe to remember when your schedule's less than ideal.

Ginger Salmon over Bok Choy

Prep time: 10 minutes | Total time: 20 minutes | Yield: 4 servings


• 1 1/2 pounds baby bok choy, quartered and sliced into 1" strips
• 2 carrots, shredded
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, finely chopped
• 4 teaspoons olive oil
• 1 1/2 pound salmon fillet, with skin
• 4 teaspoons sesame seeds
• 1 pinch salt , optional
• 1/8 teaspoon red pepper flakes


In small bowl, combine the sesame seeds and two teaspoons of the ginger. Rub spices onto the surface of fish.

Heat broiler. Line a baking sheet with foil. Place the salmon on the prepared baking sheet. Broil until the salmon is opaque, about seven to nine minutes.

Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and remaining ginger. Cook, stirring for about 30 seconds.

Increase the heat to medium high. Add the bok choy, carrots and pepper flakes. Stir. Cover and cook, until the bok choy and carrots are tender, about six minutes. Stir occasionally.

Arrange the bok choy on plates and top with the salmon. Serve with brown rice and citrus slices.

Cook's Note

This versatile recipe can taste and look different with just a few switches. Shrimp, scallops, or any firm white fish can replace the salmon in this dish. Substitute spinach or kale for the bok choy.

For a special meal, combine one tablespoon of honey, three tablespoons Hosoin sauce, one tablespoon fresh grated ginger, 1/2 teaspoon wasabi with a teaspoon each of white and black sesame seeds. Heat and drizzle over salmon, greens and rice. Yum!

What's your favorite way to prepare salmon?

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