Seared Salmon with Sesame Bok Choy and Spinach

  • 35 mins total
  • 20 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Seared Salmon with sesame bok choy and spinach.

Browsing through my cook books I came across this wonderful recipe from Gourmet cookbook. Salmon with sesame bok choy and spinach. Very flavorful dish. I prepared it with Jasmine rice alongside.

I suggest having every ingredient prepared and ready to go prior to starting the salmon, as this recipe will only take  less than 10 minutes to cook once your pan in on the fire.

Make sure that you taste the vegetables prior to seasoning with salt, as the soy may already give it the flavor needed.

Tonight’s February 7, 2013 dinner
Seared Salmon with Sesame Bok Choy and Spinach
Jasmine Rice

Giangi's Kitchen Signature

 

Nutrition Facts
Seared Salmon with Sesame Bok Choy and Spinach
Amount Per Serving
Calories 243 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 355mg 15%
Potassium 737mg 21%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 12g 24%
Vitamin A 115%
Vitamin C 64.8%
Calcium 15.6%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Seared Salmon with Sesame Bok Choy and Spinach

  • 35 mins total
  • 20 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 skinless salmon fillets
  • 1/4 cup vegetable oil
  • 1/2 pound stem removed cap sliced shiitake mushrooms
  • 2 chopped garlic cloves
  • 1 pound trimmed and quartered bok choy
  • 1 5 ounces bag baby spinach
  • `1 1/2 tablespoons finely grated ginger
  • 1 teaspoon Asian sesame oil
  • 1 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.

  2. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.

  3. Transfer to a plate and keep warm.

  4. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes.

  5. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes.

  6. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine.

  7. Serve the vegetables topped with salmon and sprinkle with sesame seeds.

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