Salmon with gingery green beans and bok choy is an Asian-inspired dish that combines the delicate flavors of salmon, crisp green beans, and tender bok choy. The zingy ginger adds a refreshing touch to the dish, while the soy sauce and sesame oil provide a savory and umami taste. This healthy and flavorful meal is a great choice for a quick and easy weeknight dinner or a special occasion.
Here are our top 7 tried and tested recipes!
GINGER SALMON WITH GREEN BEANS
I developed this flavor-packed dinner for a busy friend who wants to eat clean. -Nicole Stevens, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Mix first 7 ingredients., Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. , Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape., Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.
Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 607mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
SEARED SALMON WITH PONZU AND BABY BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings of fish, 4 (4-ounce) servings of bok choy
Number Of Ingredients 10
Steps:
- Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
- Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
- Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
- Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.
Nutrition Facts : Calories 293 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 3 grams, Protein 34 grams
SWEET & TANGY SALMON WITH GREEN BEANS
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
SALMON WITH GINGERY GREEN BEANS AND BOK CHOY
Steps:
- Hands-on Time: 30m Total Time: 30m Directions 1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side. 2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha. Tip Use tongs to toss the large bok choy leaves as they cook down. Nutritional Information Calories 367; Fat 19g; Sat Fat 2g; Cholesterol 90mg; Sodium 628mg; Protein 36g; Carbohydrate 15g; Sugar 5g; Fiber 6g; Iron 3mg; Calci
GINGER-SOY SALMON & BOK CHOY
This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.
Provided by teresas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler.
- Heat oil in a a large, deep oven proof nonstick skillet.
- Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
- 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.
- Place salmon skin side down in skillet,
- In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
- Spoon about half of soy sauce mixture over salmon.
- 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.
Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33
SALMON WITH GINGERY GREEN BEANS AND BOK CHOY
I plan to make this, this week, sounds really yummy and simple. Adapted from the Real Simple web site.
Provided by treehuggingmom
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/3 tbsp oil in a large nonstick skillet over medium-high heat.
- Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
- Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds.
- Add remaining vegetables, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until tender, 4 to 6 minutes.
- Serve with the salmon and drizzle with the Sriracha.
Nutrition Facts : Calories 316.8, Fat 14.7, SaturatedFat 2.3, Cholesterol 65.4, Sodium 785.7, Carbohydrate 14.4, Fiber 5, Sugar 6.5, Protein 32.8
Tips:
- Mise en place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling.
- Choose the right salmon: Look for wild-caught salmon if possible, as it is typically more flavorful and sustainable. If you are using farmed salmon, make sure it is labeled "sustainably farmed."
- Cook the salmon properly: Salmon is a delicate fish, so it is important to cook it carefully. The best way to do this is to pan-sear it over medium heat for about 3 minutes per side, or until it is cooked through. You can also bake salmon in the oven at 400 degrees Fahrenheit for about 15 minutes, or until it is cooked through.
- Make the ginger-soy sauce: This sauce is a great way to add flavor to the salmon and vegetables. Simply combine soy sauce, ginger, garlic, and sesame oil in a bowl and whisk to combine.
- Saute the vegetables: While the salmon is cooking, saute the green beans and bok choy in a little bit of oil until they are tender. You can also add other vegetables to the saute, such as broccoli, carrots, or snap peas.
- Serve the salmon and vegetables immediately: This dish is best served hot, so make sure to serve it as soon as it is finished cooking.
Conclusion:
This salmon with gingery green beans and bok choy is a healthy and delicious meal that is perfect for a weeknight dinner. The salmon is cooked perfectly and the vegetables are tender and flavorful. The ginger-soy sauce adds a nice touch of flavor to the dish. Overall, this is a great recipe that is sure to please everyone at the table.
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