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Ginger Salmon with Bok Choy

Pan-seared salmon coated with a sesame and ginger rub served with braised bok choy. Brought to you by dLife®

4 ServingsPrep: 10 min. Cook: 15 min.

Ingredients

Pinch black pepper
Pinch salt, optional
1-1/2 lbs bok choy cabbage
2 teaspoons minced garlic
4 teaspoons vegetable oil
3/4 cup low sodium chicken broth
1-1/2 lbs salmon fillet, with skin
4 teaspoons sesame seeds
1-1/2 teaspoons ground ginger

Directions

Wash and dry bok choy. Remove and discard rough stems and discolored
parts.
Chop leafy part crosswise into 2-inch pieces. Slice stems crosswise
into 1-inch strips.
In large skillet, heat 2 teaspoons oil over high. Saute garlic 1 to 2
minutes.
Add bok choy and broth, place lid on pot, and cook 4 to 5 minutes or
until stems are crisp-tender. Set aside in warm place.
Wash and dry salmon and cut into 4 even portions.
In small bowl, combine sesame seeds and ginger. Massage spices onto
surface of fish.

2 of 2

Ginger Salmon with Bok Choy (continued)

Directions (continued)

In large skillet, heat 2 teaspoons oil over high.
Place salmon, skin side down, in pan and cook 3 minutes; flip salmon
and cook 3 more minutes or until fish is flaky.
Arrange bok choy in serving bowl. Add broth. Top each bowl with one
serving of salmon. Season with salt and pepper.

Nutrition Facts: 1 serving equals 296 calories, 13 g fat (2 g saturated fat), 256 mg sodium, 2 g carbohydrate, 40 g protein. Diabetic Exchanges: 4 meat, 1-1/4 fat, 1/4 vegetable.