Ginger-Soy Salmon & Bok Choy

I love fish and this is delicious and easy to make. From the Recipe Cove website.


2 tsp. canola oil
2 Tbsp. minced fresh ginger
2 tsp. minced garlic
1 1/2 lbs. bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz. shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets (5-6 ozs. each)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. orange marmalade
Garnish: toasted sesame seeds
Serve with brown rice

Instructions:

1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.

2. 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.

3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.

4. 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.