GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
SALMON WITH HOISIN, ORANGE AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Ginger Valentine's Day Low Fat Quick & Easy Low Cal Dinner Orange Salmon Healthy Bok Choy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.
HONEY-SOY GLAZED SALMON WITH BOK CHOY
Not quite an *authentic* teriyaki, this salmon is richly glazed with soy, honey, ginger and garlic, served over simply steamed bok choy. Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/aLhOUU
Provided by DrGaellon
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together soy sauce, honey and lemon juice until honey dissolves. Add ginger and garlic, then remove 1/4 cup of mixture to another bowl. Place salmon fillets, skin side up, in marinade. Let stand at room temperature for 10-30 minutes.
- Preheat broiler (or grill) to high. Meanwhile, heat 1/4 c water in medium skillet over high heat until boiling. Add bok choy and cover tightly; steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, then cook another 2 minutes to reduce marinade to a glaze. Set aside.
- Place salmon on broiler tray, skin-side down. Place tray under broiler and cook, without turning, until glaze is deeply caramelized and fish is just cooked through, 7-10 minutes.
- Arrange bok choy on plates and top with salmon to serve.
Nutrition Facts : Calories 334.4, Fat 7.7, SaturatedFat 1.4, Cholesterol 78.4, Sodium 4177.1, Carbohydrate 23.6, Fiber 1.1, Sugar 19.3, Protein 43.4
BAKED SALMON WITH BOK CHOY
This is an old Atkins recipe, but it's just delicious, and obviously very low carb! Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green. Recipe developed by Wendy Kalen.
Provided by Just Nora
Categories One Dish Meal
Time 30m
Yield 4-6 entree servings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 475°F.
- Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
- Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
- Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
- To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.
Nutrition Facts : Calories 377.4, Fat 17.9, SaturatedFat 4.1, Cholesterol 125.9, Sodium 791.3, Carbohydrate 5.2, Fiber 2.1, Sugar 2.5, Protein 48.3
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