Salmon With Gingery Green Beans and Bok Choy

Salmon With Gingery Green Beans and Bok Choy
Christopher Baker
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Hands-On Time
30
minutes
Total Time
30
minutes
Serves 4

Ingredients

2
tablespoons
plus 1 teaspoon canola oil
1 1/4
pounds
skinless salmon fillet, cut into 4 pieces
kosher salt
4
scallions, thinly sliced
2
cloves garlic, thinly sliced
1
tablespoon
finely chopped fresh ginger
3/4
pound
green beans, trimmed
3/4
pound
baby bok choy, halved lengthwise
4
small carrots, cut into thin strips
Sriracha or Asian chili-garlic sauce, for serving

Directions

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
  • Calories 367
  • Fat 19 g
  • Sat Fat 2 g
  • Cholesterol 90 mg
  • Sodium 628 mg
  • Protein 36 g
  • Carbohydrate 15 g
  • Sugar 5 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 81 mg
What does this mean? See Nutrition 101.

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