Asian salmon with bok choy
22
- Prep Time10 min
- Total Time10 min
- Makes2 Servings
Yvonne Duivenvoorden
Salmon and bok choy bake side by side in this easy roast dinner. Plus, it's loaded with protein and healthy omega-3s.
Ingredients
2 halibut steaks or salmon fillets, about 180 g each
1 tbsp honey
1 tbsp teriyaki sauce
1 tsp hot chili-garlic sauce
4 baby bok choy
1 tsp dark sesame oil
generous pinch of salt
Instructions
Preheat oven to 425F (220C). Line half a baking sheet with foil and place salmon overtop. Using the tip of a sharp knife, make several ½-in. (2-cm) slits in the top of salmon. In a small bowl, stir honey with teriyaki and chili-garlic sauces. Spoon half over salmon.
Trim ends from bok choy. Quarter bok choy lengthwise. Rinse under running water to remove any grit. Pat dry. If using regular bok choy, remove and discard core, then slice stalks and leaves crosswise into 2-in. (5-cm) pieces. Place in centre of a piece of foil large enough to generously wrap around it. Drizzle with sesame oil and sprinkle with salt. Form a package and seal edges. Place on baking sheet beside salmon.
Bake in centre of oven for 4 min. Drizzle remaining sauce over salmon. Continue roasting until the tip of a knife inserted in salmon and held there for 5 seconds comes out warm, about 5 more min. Remove to dinner plates and place bok choy alongside.
Nutrition (per serving)
Calories 353, Protein 32g, Carbohydrates 13g, Fat 19g, Fibre 2g.
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