Asian-Spiced Salmon with Baby Bok Choy and Shiitakes (Family Meals)

12
3
3
Smartpoints value per serving
Total Time
53 min
Prep
18 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

cooking spray

2 spray(s)

low sodium soy sauce

cup(s)

rice vinegar

1 Tbsp

honey

1 Tbsp

dark sesame oil

1 Tbsp, (Asian)

garlic clove(s)

3 medium clove(s), minced (1 tablespoon)

ginger root

1 Tbsp, minced peeled fresh

sambal oelek

½ tsp, or chili garlic sauce

uncooked farmed skinless salmon fillet(s)

24 oz, 4 (6-ounce fillets)

uncooked bok choy

4 head(s), baby variety, halved lengthwise

fresh shiitake mushroom

½ pound(s), stemmed and caps halved

shredded red cabbage

3 cup(s), lightly packed

uncooked scallion(s)

2 medium, chopped

unsalted toasted sesame seeds

2 Tbsp

Instructions

  1. Stir together soy sauce, vinegar, honey, sesame oil, garlic, ginger, and sambal oelek in large bowl; add salmon and turn to coat. Marinate in refrigerate about 15 minutes.
  2. Meanwhile, set racks in upper and lower thirds of oven and preheat oven to 450°F. Line two rimmed baking sheets with foil, spray with nonstick spray.
  3. Place salmon in center of one prepared baking sheet; reserve marinade. Add bok choy to marinade; toss until coated. Arrange bok choy around salmon in single layer. Add mushrooms and cabbage to marinade; toss until coated. Spread on second prepared baking sheet to form even layer.
  4. Place salmon on top rack and cabbage-mushroom mixture on bottom rack; roast until salmon is just opaque in center and vegetables are tender, about 15 minutes. Sprinkle salmon with scallions and sesame seeds; serve cabbage-mushroom mixture and bok choy alongside.
  5. Per serving: 1 salmon fillet and about 1 cup vegetables

Notes

To make this dish gluten free, use gluten-free soy sauce, which is readily available in supermarkets.

A happier, healthier you starts here