Asian style salmon with sauted bok choy

Main Dish
4 servings
25 min
15 min
Very Easy


Number of serving: 4
1 lb Salmon fillet

2 heads Bok Choy

1 cup Green Onions chopped

4 TBSP Tamari soy sauce

2 TBSP Brown Mustard

2 TBSP Crushed Ginger

1 TBSP Rice Vinegar

1 TBSP Peanut Oil

2 cups cooked Basmati Rice


  • Preheat oven to 450 degrees. Place salmon on foil lined baking sheet.
  • In small bowl, mix Tamari, honey, mustard, rice vinegar and garlic.
  • Pour over salmon and bake at 450 deg. for about 10- 15 minutes depending on thickness until salmon just pulls apart with fork.
  • Meanwhile, cook rice according to package. Rinse the Bok Choy very well under running water. Cut into 1 inch size pieces about 1/3 of the way down the white stalk.
  • Put in colander and rinse again. Bok Choy has dirt/sand that hides in the leaves. Dry well so the oil doesn't splatter. I use a salad spinner.
  • Heat a skillet or Wok over med-high heat, add oil, saute bok choy 4-6 minutes add onion, cook 1 more minute. Don't worry, the Bok Choy will cook down quiet a bit!
  • Serve salmon and bok choy on top of rice.


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