Orange-Soy Glazed Salmon with Bok Choy

There’s nothing more satisfying than having a meal that leaves you feeling fantastic. Oftentimes we’ll eat something only to want to go lay down and take a nap. However, with this Orange-Soy Glazed Salmon the ingredients are all so fresh and healthy that you feel like going out dancing after your done.

Bok Choy one of the ingredients in this recipe reminds me of Romaine Lettuce. To clean it you simply cut off the stem. Then separating the leaves, clean each piece under running water just as you would Romaine Lettuce. In this recipe you then slice the Bok Choy across in about 1 inch pieces and place in into the saute pan or wok. It’s flavor to me is similar to that of celery.

For the carrots I used baby carrots and sliced those into thin strips. The easiest way to do this is to first slice one side then turn the carrot onto that flat side and continue to cut thin strips. By doing it this way the carrot is stable and you avoid the carrot flipping thus cutting yourself.

I used Shiitake mushrooms but of course it you don’t like those then select a mushroom that appeals to you and those you’re serving.

I hope you enjoy this light and healthy dish. If you do your mise en place (all ingredients prepped and ready to go) ahead of time this dish will be very simple to put together.

Orange-Soy Glazed Salmon with Bok Choy
serves 4


2 tsp. canola oil (or other high heat oil)
2 Tbsp. fresh ginger, grated (use a Microplane it’s easy that way)
2 tsp. garlic, minced
1 1/2 lbs. bok choy (I used baby bok choy), stem removed, rinsed and sliced crosswise into 1 inch strips

4 oz. shiitake mushrooms, stems removed and caps sliced
1 cup baby carrots, sliced into thin strips
4 (6 oz.) salmon fillets
3 Tbsp. reduced sodium soy sauce
3 Tbsp. orange marmalade

Toasted Sesame Seeds (optional)

Heat oven to 350 degrees.

In a cup, mix 1 tbsp. ginger, soy sauce and marmalade.

Line a sheet pan with foil and place salmon on top. Drizzle 1/2 of the Soy-Orange Glaze over pieces of salmon leaving the other half to drizzle over when plated.

Cook for 10-12 minutes

In a deep pan or wok add canola oil, remaining ginger and garlic and cook over medium heat for about one minute.

I prefer adding the ginger and garlic to the cold oil so that when all heat up at the same time the oil has more time to be infused with the seasonings. Otherwise the garlic if added to hot oil burns quickly and becomes bitter thus not infusing the oil as much.

Add the bok choy, mushrooms and carrots and stir-fry 4-6 minutes or until bok choy and carrots are crisp-tender and bright in color.

Remove from pan and place veggies in a covered bowl to keep warm.

To Serve:

Place vegetables on the plate, top with a piece of salmon, drizzle with additional orange-soy glaze and sprinkle with toasted sesame seeds if desired.

Simple, Delicious and Healthy!


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