Ginger-Sesame Salmon with Bok Choy

Flaky salmon fillets baked with a zesty ginger-sesame glaze, served alongside sautéed bok choy and brown rice for a fresh and wholesome meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $7.56/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• bake
• fresh
• healthy
• stir-fry

Ingredients

• 0.75 cup brown rice (uncooked)
• 2 salmon fillets (6-ounce each, skin on or off)
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 fresh ginger (grated)
• 1 clove garlic (minced)
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 2 head baby bok choy (halved lengthwise)
• 0.5 teaspoon sesame seeds (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Cook brown rice according to package directions. Keep warm.
2. Pat salmon fillets dry. In a small bowl, whisk together soy sauce, rice vinegar, honey, 1 teaspoon sesame oil, grated fresh ginger, minced garlic, and black pepper.
3. Place salmon fillets on a baking sheet lined with parchment paper. Pour about half of the ginger-sesame glaze over the salmon. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.
4. While salmon bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halved baby bok choy and sauté for 3-5 minutes until tender-crisp. Pour the remaining glaze over the bok choy and toss to coat.
5. Serve the baked ginger-sesame salmon with sautéed bok choy and warm brown rice. Garnish with sesame seeds if desired.

Notes

For a little extra heat, add a pinch of red pepper flakes to the glaze. Leftover salmon makes a great addition to salads the next day.

Nutrition (per serving)

• Calories: 610
• Protein: 54.3 g
• Carbohydrates: 54.8 g
• Fat: 23.5 g
• Fiber: 5.7 g
• Sodium: 1390 mg
• Saturated Fat: 4.1 g
• Sugar: 18.2 g
• Cholesterol: 135 mg