RECIPE OF THE DAY! GINGER-SOY SALMON WITH BOK CHOY

This Asian inspire dish is a favorite in my home, make it a favorite in yours too. So rich in flavor and taste. I some times leave out the Bok Choy and substitute it for rice. ( Bok Choy may not work with everyones band so becareful pick around it or just leave it out and use Rice.) ENJOY!

Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 tsp canola oil

2 Tbsp minced fresh ginger

2 tsp minced garlic

1 1/2 lbs bok choy, halved

lengthwise, then sliced crosswise in 1-in. strips

4 oz shiitake mushrooms, stems discarded, caps sliced

1 cup shredded carrots

4 salmon fillets
(5 to 6 oz each)

3 reduced-sodium soy sauce

3 Tbsp orange marmalade

Garnish: toasted sesame seeds

Serve with: 90-second microwavable brown rice

Preparation

1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant.

2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. to a serving bowl; cover to keep warm.

3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 Tbsp ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.

4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. with sesame seeds, if desired.

363 Calories Per Serving