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 savory, marinade. The marinade is made with soy sauce, rice-wine vinegar, sesame oil, garlic, ginger, honey, and sambal oelek. As well as salmon, it's perfect for chicken, steak, pork, and shrimp; keep some in the fridge and feel free to experiment with it however you'd like. The marinade is also used for the bok choy, mushrooms, and cabbage before baking in the oven for even more flavor. Garnish with a touch of sesame seeds and scallions for texture and crunch. You can also serve with additional hot sauce alongside, if desired.
Ingredients
Less sodium soy sauce
⅓ cup(s)
Rice wine vinegar
1 Tbsp
Sesame oil
1 Tbsp
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Honey
1 Tbsp
Sambal oelek
½ tsp, (hot chili sauce)
Uncooked farmed Atlantic salmon skinless fillet
1½ pound(s), (four 6 oz pieces)
Uncooked bok choy
3 oz, about 4 baby bok choy, halved, rinsed
Shiitake mushroom
8 oz, stemmed, halved
Shredded red cabbage
3 cup(s)
Scallions
¼ cup(s), chopped or sliced, chopped
Sesame seeds
2 Tbsp, toasted
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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