Best Salmon With Gingery Green Beans And Bok Choy Recipes
SALMON AND BOK CHOY GREEN COCONUT CURRY
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
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).
GINGER SALMON WITH GREEN BEANS
I developed this flavor-packed dinner for a busy friend who wants to eat clean. -Nicole Stevens, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Mix first 7 ingredients., Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. , Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape., Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.
Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 607mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
GINGER-SOY SALMON & BOK CHOY
This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.
Provided by teresas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler.
- Heat oil in a a large, deep oven proof nonstick skillet.
- Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
- Add bok choy, mushrooms and carrots.
- Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
- Remove to a serving bowl; cover to keep warm.
- Place salmon skin side down in skillet,
- In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
- Spoon about half of soy sauce mixture over salmon.
- Broil 4 to 6 minutes until salmon is just cooked through.
- Drizzle with remaining soy sauce mixture and serve with the vegetables.
- Top with sesame seeds, if desired.
Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33
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