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Ginger-Soy Glazed Salmon with Bok Choy
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Small Bowl
  • Tongs

Ingredients
  

  • 4 salmon fillets (6 ounces each)
  • 1 pound baby bok choy, halved lengthwise
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tablespoon avocado oil
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • Salt and black pepper

Instructions
 

  • Pat the salmon fillets dry and season both sides with salt and black pepper.
  • Heat the avocado oil in a large skillet over medium heat. Place the salmon skin-side up and cook for 4 minutes until golden.
  • Flip the fillets and cook 3 more minutes. In a small bowl, stir together the soy sauce, grated ginger, and half the minced garlic. Pour the mixture over the salmon and let it bubble for 1 minute while spooning it over the fish.
  • Remove the salmon from the skillet and set aside. Add the sesame oil to the same pan along with the remaining garlic. Place the bok choy cut-side down and cook for 2 to 3 minutes until the stems soften slightly but the leaves stay bright.
  • Return the salmon to the skillet for 30 seconds to warm through. Sprinkle with the sliced green onions before serving.

Notes

Use baby bok choy so the stems cook quickly and stay crisp. If the glaze thickens too fast, add a teaspoon of water to loosen it while it simmers. Leftovers reheat gently in a covered skillet over low heat to keep the salmon moist.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Small Bowl, Tongs