Asian Salmon with Bok Choy and Mushrooms
Cook Time 30 minutes
2 large garlic cloves, chopped
1/3 cup chopped green onions
2 tbsp soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1x 2cm cube peeled fresh ginger, chopped
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
4x 170gm center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
115gm mushrooms, sliced
To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.
Nutrition as listed
391 Calories, 24 g fat, 4 g saturated fat, 707 mg sodium, 7 g carbohydrate, 2 g fiber, 38 g protein