Best Salmon With Gingery Green Beans And Bok Choy Recipes

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES

Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 20m

Yield 2

Number Of Ingredients 15

Ingredients

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

Steps:

Pre Heat oven to 350F
Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
Divide among 2 bowls.
Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

SALMON AND BOK CHOY GREEN COCONUT CURRY

Salmon and Bok Choy Green Coconut Curry image

Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.

Provided by Anna Stockwell

Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 (6-8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

Steps:

Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).