It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ginger Salmon with Bok Choy

Source: dLife

Pan-seared salmon coated with a sesame and ginger rub served with braised bok choy.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	296.1

Total Carbs	1.8 g

Dietary Fiber	0.6 g

Sugars	0.4 g

Total Fat	13.1 g

Saturated Fat	1.8 g

Unsaturated Fat	5.7 g

Potassium	975.6 mg

Protein	40.1 g

Sodium	256.3 mg

Dietary Exchanges 13.1 Fat, 0.2 Vegetables, 4.1 Meat, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.5
1 1/2 lb Cabbage, bok choy, leaf, fresh 1.0
1 pinch black pepper 1.0
1 pinch salt 2.0
2 tsp minced garlic 4.0
4 tsp vegetable oil 0.75
0 3/4 cup low sodium chicken broth 1.5
1 1/2 lb salmon fillet 4.0
4 tsp sesame seeds 1.5
1 1/2 tsp ground ginger

Directions

Wash and dry bok choy. Remove and discard rough stems and discolored parts.
Chop leafy part crosswise into 2-inch pieces. Slice stems crosswise into 1-inch strips.
In large skillet, heat 2 teaspoons oil over high. Sauté garlic 1 to 2 minutes.
Add bok choy and broth, place lid on pot, and cook 4 to 5 minutes or until stems are crisp-tender. Set aside in warm place.
Wash and dry salmon and cut into 4 even portions.
In small bowl, combine sesame seeds and ginger. Massage spices onto surface of fish.
In large skillet, heat 2 teaspoons oil over high.
Place salmon, skin side down, in pan and cook 3 minutes; flip salmon and cook 3 more minutes or until fish is flaky.
Arrange bok choy in serving bowl. Add broth. Top each bowl with one serving of salmon. Season with salt and pepper.