Recipe: Soy-Ginger Salmon with Bok Choy

This Asian-inspired soy-ginger salmon recipe is one you’ll turn to again and again. It’s loaded with flavor, cooks quickly, and is packed with nutrients. Cooked on the grill or baked in the oven, it’s a delicious and convenient option any time of year.

Marinate time: 30 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 55 minutes
Serves: 4
Serving size: approximately 4 ounces fish and 1 cup vegetables

Ingredients

For the marinade:

• ⅓ cup reduced-sodium soy sauce or tamari
• 1 tablespoon light olive oil
• 1 tablespoon honey
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger (or ¼ teaspoon ground ginger)
• ¼ teaspoon ground black pepper

For the salmon and veggies:

• 1 ½ pound wild-caught salmon fillet
• 1 pound baby bok choy, halved lengthwise
• 2 carrots, thinly shaved using a vegetable peeler

For serving:

• 2 scallions, sliced, white and green parts

Instructions

Whisk together soy sauce, oil, honey, garlic, ginger, and black pepper. Divide the mixture in half.

Add the salmon to a bowl or resealable plastic bag with half of the marinade. Refrigerate for 30 minutes.

Preheat the grill to high heat. Clean and oil the grates. Remove salmon from marinade and discard any excess. Reduce heat to medium high. Place salmon skin side down on the grill. Cook for 10–12 minutes without flipping, until salmon flakes easily with a fork and reaches an internal temperature of 140 degrees F, as measured with a meat thermometer in the center of the thickest part of the fillet. Monitor the grill for any flare-ups while salmon is cooking. Cook time will vary depending on the thickness of the fillet. Salmon will continue to rise in temperature off the heat to a safe internal temperature of 145 degrees F.

While the salmon is grilling, add the remaining marinade mixture, the bok choy (cut side down), and carrots to a large sauté pan over medium heat. Use two sauté pans, if needed. Toss the carrots every minute or so, but let the bok choy cook cut side down. The other side of the bok choy will steam from the heat. Cook for 6–8 minutes, or until desired doneness.

Plate the salmon and vegetables. Add salt and pepper to taste and top with sliced scallions. Serve.

MOBE kitchen tips:

• To clean bok choy, add the halved vegetables to a large bowl of clean water. Swish the bok choy in the water a few times to remove any dirt. Drain the water, add new clean water, and repeat. If no dirt remains, drain the bok choy. Spin dry or pat dry with paper towels.
• Soy sauce is typically made with fermented wheat and soybeans, while tamari is typically wheat-free and made from fermented soybeans. Tamari tends to be suitable for those with celiac disease and gluten sensitivities, though always check your ingredient label, as manufacturers do change their product formulations.

Recipe notes:

• This recipe can also be made in the oven. Preheat the oven to 450 degrees F. Remove the salmon from the marinade and discard any excess. Spray a baking sheet with cooking oil and place the salmon on the sheet skin side down. Bake the salmon for 12–15 minutes until it flakes easily with a fork and reaches an internal temperature of 140 degrees F, as measured with a meat thermometer in the center of the thickest portion of the fillet. Cooking time will vary depending on the thickness of the fillet.
• Both wild salmon and farmed salmon are rich in heart-healthy omega-3 fats, so use whichever you prefer and what your budget will allow. If choosing farmed salmon, look for a third-party certification seal (such as ASC, Aquaculture Stewardship Council, or BAP, Best Aquaculture Practices), indicating that the salmon was sustainably raised and harvested. In general, wild salmon is more full flavored than milder farmed salmon.
• Use fresh or frozen (and thawed) salmon for this recipe.
• Serve with brown rice to make this dish a complete meal.

Nutrition facts per serving

Calories: 450 / Total Fat: 16g (21% DV) / Saturated Fat: 3g (15% DV) / Trans Fat: 0g / Cholesterol: 35mg (12% DV) / Sodium: 1910mg (83% DV) / Total Carbohydrate: 54g (20% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 20g / Added Sugar: 17g (34% DV) / Protein: 22g / Vitamin D: 0mcg (0% DV) / Calcium: 161mg (10% DV) / Iron: 4mg (20% DV) / Potassium: 384mg (8% DV)

Allergen statement: Contains fish, soy, and/or wheat.

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