Ginger-Scallion Baked Salmon
Ingredients
The salmon and bok choy
-
2
pieces
baby bok choy
-
1 1/8
pounds
wild Alaskan salmon filet
The marinade
-
3
pieces
scallions
-
2
tablespoons
Chinese mustard
-
2
teaspoons
reduced sodium soy sauce
-
2
teaspoons
dark sesame seed oil
-
1
clove
garlic
-
1 1/2
teaspoons
minced gingerroot
-
1/4
teaspoon
freshly ground black pepper
-
2
tablespoons
dry vermouth
Cooking spray
-
1
spray
expeller-pressed canola oil
Instructions
- Preheat the oven to 350°F (180°C).
- Coat a baking pan with canola oil spray.
- Cut the bok choy into eighths and arrange it in the pan.
- Cut the salmon into 4 equal pieces and place it on top of the bok choy.
- Whisk together the white parts of the scallions, mustard, soy sauce, sesame oil, garlic, ginger, and pepper.
- Spoon the marinade over the salmon and drizzle vermouth on the bok choy.
- Cover the pan with foil and bake for 15 minutes.
- Garnish with the green parts of the scallions and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
285
Total fat
17g
Total carbohydrates
2g
Total protein
24g
Sodium
250mg
Cholesterol
62mg
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