This light, flavor-packed dish is loaded with nutrition and cooks up in minutes. What's not to love? Whenever I find super fresh wild salmon, I make this for dinner, and because it includes soy sauce, it's a hit with our kid. (Plus, she loves making Japanese rice balls with any left overs for lunch or as a large snack.)
Ingredients:
About 1/3 pound salmon per person
A 2-inch piece of fresh ginger root, peeled and grated
4 garlic cloves, peeled and chopped
1 medium head of bok choy per person, rinsed and chopped
1/4 cup of low sodium soy sauce
2-3 teaspoons of sesame oil
3 tablespoons of sunflower oil
To prepare:
Combine soy sauce with half the garlic and ginger, 2 teaspoons of sesame oil and 1 tablespoon of sunflower oil in a dish and mix.well. Add fresh pepper to season, and place fish in marinade for 10-15 minutes.
Meanwhile, sautee bok choy in a drizzle of sunflower oil, 1 teaspoon of sesame oil and a drizzle of soy sauce with remaining garlic and ginger. Cook over medium low heat until greens have softened to your liking, about 5-8 minutes, generally. (If pan is drying up during cooking, you can add a splash of water and cover pan with a lid, reducing heat to continue cooking until done to your taste).
Heat a second skillet and add remaining tablespoon of sunflower oil, or enough to coat bottom of pan well, so fish won't stick. Cook salmon, about 3-4 minutes per side, depending on thickness, until light pink with a touch of darker orange in the center. (We keep the skin on which adds loads of flavor and some natural fish oil to the pan, to help the fish from sticking too).
Serve with sushi rice, rinsed and cooked according to package instructions, about 20-25 minutes. Enjoy!
Ingredients:
About 1/3 pound salmon per person
A 2-inch piece of fresh ginger root, peeled and grated
4 garlic cloves, peeled and chopped
1 medium head of bok choy per person, rinsed and chopped
1/4 cup of low sodium soy sauce
2-3 teaspoons of sesame oil
3 tablespoons of sunflower oil
To prepare:
Combine soy sauce with half the garlic and ginger, 2 teaspoons of sesame oil and 1 tablespoon of sunflower oil in a dish and mix.well. Add fresh pepper to season, and place fish in marinade for 10-15 minutes.
Meanwhile, sautee bok choy in a drizzle of sunflower oil, 1 teaspoon of sesame oil and a drizzle of soy sauce with remaining garlic and ginger. Cook over medium low heat until greens have softened to your liking, about 5-8 minutes, generally. (If pan is drying up during cooking, you can add a splash of water and cover pan with a lid, reducing heat to continue cooking until done to your taste).
Heat a second skillet and add remaining tablespoon of sunflower oil, or enough to coat bottom of pan well, so fish won't stick. Cook salmon, about 3-4 minutes per side, depending on thickness, until light pink with a touch of darker orange in the center. (We keep the skin on which adds loads of flavor and some natural fish oil to the pan, to help the fish from sticking too).
Serve with sushi rice, rinsed and cooked according to package instructions, about 20-25 minutes. Enjoy!
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