Ginger-Poached Wild Salmon
Succulent salmon fillets gently poached in an aromatic ginger-lemongrass broth, served with steamed brown rice and tender bok choy.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Vietnamese
- Difficulty: Easy
- Cost: $11.74/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Saturated-Fat
- Low-Sugar
- Low-Cholesterol
- High-Protein
- Halal
- Low-Fat
- Low-Calorie
Tags
- boil
- quick
- healthy
- fresh
Ingredients
- 1 pound salmon fillets (cut into 4 portions)
- 2 package brown rice pouch (pre-cooked)
- 4 head baby bok choy (halved lengthwise)
- 2 tablespoon fresh ginger (sliced into coins)
- 3 clove garlic (smashed)
- 2 bunch scallions (cut into 2-inch pieces)
- 1 tablespoon toasted sesame oil
- 0.5 teaspoon salt
Instructions
- In a wide skillet, combine 3 cups of water, sliced fresh ginger, smashed garlic, scallions, toasted sesame oil, and salt. Bring to a gentle simmer over medium heat for 6 minutes to infuse broth.
- Nestle salmon fillets and halved baby bok choy into the simmering broth. Cover and gently poach for 6 to 8 minutes until salmon flakes easily with a fork and bok choy is crisp-tender.
- Heat microwave brown rice pouches according to package instructions (about 90 seconds).
- Divide brown rice into 4 shallow bowls. Top each with a salmon fillet, bok choy, and ladle a few spoonfuls of the hot ginger broth over top.
Notes
Poaching preserves delicate fish texture while infusing deep aromatic flavor without heavy sodium.
Nutrition (per serving)
- Calories: 390
- Protein: 30 g
- Carbohydrates: 42 g
- Fat: 10.5 g
- Fiber: 4.5 g
- Sodium: 370 mg
- Saturated Fat: 1.8 g
- Sugar: 1.8 g
- Cholesterol: 62 mg