Ginger Salmon with Bok Choy - 8g Carbs, 0.6g Fiber, 0.4g Sugar
From: dLife
Pan-seared salmon coated with a sesame and ginger rub served with
braised bok choy.
Prep Time: 10 min
Cook Time: 15 min
Difficulty: INTERMEDIATE
Servings: 4
1 1/2 lb Cabbage, bok choy, leaf, fresh
2 tsp minced garlic
4 tsp vegetable oil
3/4 cup low sodium chicken broth
1 1/2 lb salmon fillet, with skin
4 tsp sesame seeds
1 1/2 tsp ground ginger
1 pinch salt, optional
1 pinch black pepper
1. Wash and dry bok choy. Remove and discard rough stems and discolored
parts.
2. Chop leafy part crosswise into 2-inch pieces. Slice stems crosswise
into 1-inch strips.
3. In large skillet, heat 2 teaspoons oil over high. Saute garlic 1 to
2 minutes.
4. 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.
5. Wash and dry salmon and cut into 4 even portions.
6. In small bowl, combine sesame seeds and ginger. Massage spices onto
surface of fish.
7. In large skillet, heat 2 teaspoons oil over high.
8. Place salmon, skin side down, in pan and cook 3 minutes; flip salmon
and cook 3 more minutes or until fish is flaky.
9. Arrange bok choy in serving bowl. Add broth. Top each bowl with one
serving of salmon. Season with salt and pepper.
Additional Information - -
Shrimp, scallops, or any firm white fish will work great in this dish.
Servings: 4
Nutrition per Serving:
296.1 Calories, 13.1g Total Fat, 1.8g Saturated Fat, 11.4g Unsaturated Fat,
1.8g Total Carbs, 0.6g Dietary Fiber, 0.4g Sugars, 975.6mg Potassium,
40.1g Protein, 256.3mg Sodium
Dietary Exchanges: 1 1/4 Fat, 4 Meat
No comments:
Post a Comment