Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it.

During my last shopping expedition, I ran across a Vietnamese grocery store where I found the Shanghai bok choy.

Salmon with steamed bok choy and almond

Our supermarkets only carry the larger one, so finding the little one I was in cooking heaven.

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The Shanghai bok choy is squatter than the common one and has pale green leaves. The Asian supermarket sells them in a large bag as they are relatively small to bundle up.

If you live near an Asian supermarket, or your store has some, I recommend you buy some for your next meal.

I am also a fish lover, therefore salmon was on my list for dinner.

This recipe came along as I was playing in the kitchen. The fillets of salmon are the easiest and so versatile to cook as well as the bok choy is.

I called steamed rather than saute bok choy as the bok choy releases lots of natural moisture. Adding a couple of tablespoons of water it instead created extra steam to the cooking process.

Why basil? I love crisp basil and it has the same mustardy flavor of the bok choy when cooked. Of course, this is completely optional, I just happen to have some extra on hand.

Salmon with steamed bok choy and almond

Cooking Tips

Even though this dinner comes together in less than 30 minutes, I want to share a few tips.

~ Soak the bok choy in a large bowl with fresh cold water to remove all the sand/dirt that is hidden on the foot part of the bok choy. I rinsed mine three times.

~ Have all the ingredients ready before starting to cook. This dish will cook fast and you do not want to burn it.

~ Variations for the bok choy:  You can add some chili paste at the finishing point. Chinese black vinegar as well as oyster sauce. Or simply some sesame oil with toasted sesame seeds.

~ You can replace the almonds for peanuts, or cashews.

~ Start cooking the bok choy first and then start the salmon. The salmon does not require as much supervision as bok choy does.

~ Use a wok if you have one. It is easier to stir.

A definitely a must-redo.

Salmon with Steamed Bok Choy and Almonds

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Salmon with steamed bok choy and almond
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it. 


  • 4 salmon fillets, 6-ounces skinless s
  • salt and pepper
  • 2 tablespoons olive oil
  • ½ cup almonds, chopped
  • 1 bok choy bunch, such as Shanghai bok choy
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 2 tablespoons dark soy sauce
  • fresh ground pepper
  • 2 tablespoons hoisin sauce
  • basil, finely sliced fresh



  • Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
  • In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.


  • Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.


  • Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.


Calories: 309kcal | Carbohydrates: 13g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 788mg | Potassium: 892mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9400IU | Vitamin C: 95mg | Calcium: 275mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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