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Ginger Salmon with Bok Choy
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Vegetables , 4 1/2 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.
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1 1/2 lb  Cabbage, bok choy, leaf, fresh
1 pinch  salt
1 pinch  black pepper
2 tsp  minced garlic
4 tsp  vegetable oil
0 3/4 cup  low sodium chicken broth
1 1/2 lb  salmon fillet
4 tsp  sesame seeds
1 1/2 tsp  ground ginger
  1. Wash and dry bok choy. Remove and discard rough stems and discolored parts.
  2. Chop leafy part crosswise into 2-inch pieces. Slice stems crosswise into 1-inch strips.
  3. In large skillet, heat 2 teaspoons oil over high. Sauté garlic 1 to 2 minutes.
  4. 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.
  5. Wash and dry salmon and cut into 4 even portions.
  6. In small bowl, combine sesame seeds and ginger. Massage spices onto surface of fish.
  7. In large skillet, heat 2 teaspoons oil over high.
  8. Place salmon, skin side down, in pan and cook 3 minutes; flip salmon and cook 3 more minutes or until fish is flaky.
  9. Arrange bok choy in serving bowl. Add broth. Top each bowl with one serving of salmon. Season with salt and pepper.

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