How about this for dinner? Sauteed bok choy with their tender stems and wilted leaves, hot flaky salmon covered in a super flavorful orange, ginger glaze and topped with toasted almonds. The wonderful happiness in the glaze comes from these flavors: Orange, lime, basil, mint, cilantro, ginger, and a touch of heat and nuttiness from jalepeno and sesame.
I just have to say, I kinda want to dance when I see beautiful bok choy leaves. Just look at them! The hope of tasty things to come.
This recipe is simple, flavorful, and nourishing. Weeknight win if you ask me!
Roasted Salmon and Sauteed Bok Choy with Orange Ginger, Herb Glaze
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Asian
Description
This quick meal of roasted salmon and sauteed bok choy comes together with an orange, lime, ginger, herb glaze. Top with toasted almonds!
Ingredients
Scale
- Glaze Ingredients:
- 1/2 cup freshly squeezed orange juice
- 2 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1/4 cup rice wine vinegar
- 2/3 cup coconut aminos
- 2 inch slice fresh ginger, peeled and diced
- 1 clove garlic, smashed
- 1/2 cup fresh basil
- 3 sprigs fresh mint
- 1/2 cup fresh cilantro
- 1 jalapeno, seeds removed to taste
- Bok Choy and Salmon:
- 4 stalks bok choy, trimmed and cleaned, leaves separated
- 1 tablespoon coconut oil
- 4 salmon fillets, about 4 ounces each
- Kosher salt to taste
- 1/4 –1/2 cup of toasted almonds
Instructions
- Pre-heat oven to 425 degrees F
- Place all the glaze ingredients in a saucepan and bring to a simmer. Simmer for 10-12 minutes then strain out the solids. Return to heat and simmer until reduced to a glaze about 10-15 minutes more. Remove from heat and adjust seasonings (add a pinch of salt or a squeeze of orange juice).
- Sprinkle sea salt on salmon and place on a foil lined baking sheet. Rub salmon with a little bit of the glaze. (About 1-2 teaspoons per filet) Bake for about 10 minutes until salmon just flakes with pierced with a fork. (4-6 minutes per 1/2 inch salmon)
- While salmon bakes bring a wide saute pan to medium high heat with a Tablespoon coconut oil. When oil is shimmering add in 2 tablespoons of the glaze and the bok choy leaves. Toss, toss, toss for about a minute. Cover with a lid and turn down the heat a little. Cook for about 2 minutes. Uncover and continue to cook for up to three minutes or until the stalks are tender and the leaves are wilted and the glaze is evaporated.
- Serve immediately with the baked salmon and toasted almonds and more glaze on the side.
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