NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

2 cups Baby Bok Choy, chopped

1/4 cup Shelled Edamame

2 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

• 1

  Whisk the coconut aminos, minced garlic, and grated ginger in a small bowl to create the soy-garlic marinade.

• 2

  Place the salmon fillet in a shallow dish, pour half of the marinade over it, and let it marinate for 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease with a high-smoke point oil if necessary.

• 4

  Grill the salmon for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon is grilling, heat the toasted sesame oil in a large skillet or wok over medium heat.

• 6

  Add the baby bok choy and edamame to the skillet and sauté for 3-4 minutes until the greens are wilted.

• 7

  Pour the remaining marinade over the vegetables during the last minute of stir-frying to glaze them.

• 8

  Serve the grilled salmon over the bed of stir-fried vegetables while hot.