Asian-Spiced Salmon with Baby Bok Choy and Shiitakes
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy oven-to-table meal combines fresh veggies and salmon with a simple, yet savoury, marinade.
Ingredients
Low sodium soy sauce
⅓ cup(s)
Rice wine vinegar
1 tbsp(s)
Sesame oil
1 tbsp(s)
Minced garlic
1 tbsp(s)
Minced ginger
1 tbsp(s)
Honey
1 tbsp(s)
Sambal oelek
½ tsp(s)
Uncooked bok choy
3 oz, halved, rinsed
Fresh shiitake mushroom
8 oz, stemmed, halved
Shredded red cabbage
3 cup(s)
Uncooked scallions
¼ cup(s), chopped
Sesame seeds
2 tbsp(s), toasted
Uncooked farmed salmon fillet with or without skin
1½ pound(s)
Instructions
1
In a small bowl, combine soy sauce, vinegar, oil, garlic, ginger, honey and hot chili sauce; add salmon and let marinate at room temperature for 15 minutes.
2
Preheat oven to 450°F. Line two baking pans with aluminum foil and coat foil with cooking spray (or just coat pans with cooking spray).
3
Place salmon on center of one prepared pan; reserve marinade.
4
Add bok choy to marinade; toss to coat and place around salmon.
5
Add mushrooms and cabbage to marinade; toss to coat and spread on second prepared baking pan.
6
Place pan with salmon on top rack and place other pan on bottom rack; roast until salmon is cooked through and vegetables are tender, about 15 minutes. Serve garnished with scallions and sesame seeds. Yields 1 salmon fillet, 1 baby bok choy, 1/2 cup mushrooms/cabbage, 1 tablespoon scallions and 1/2 tablespoon sesame seeds per serving.
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