Name: Seared Salmon with Steamed Bok Choy and Ginger Soy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 2 cups Baby Bok Choy; 1.5 tablespoons Tamari Soy Sauce; 1 tablespoon Pure Maple Syrup; 1 teaspoon grated Fresh Ginger; 1.5 teaspoons Sesame Oil; 0.25 cup shelled Edamame

Nutrition

Per serving

392 calories

Protein: 35g; 35% of calories
Carbs: 21g; 21% of calories
Fat: 20g; 45% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Whisk the tamari soy sauce, maple syrup, grated ginger, and half a teaspoon of sesame oil together in a small bowl to make the glaze.
Heat the remaining teaspoon of sesame oil in a non-stick skillet over medium-high heat.
Pat the salmon dry, season lightly with black pepper, and sear in the skillet for 4 to 5 minutes on one side until a golden crust forms.
Flip the salmon, pour the glaze into the pan, and cook for another 3 to 4 minutes while spooning the bubbling glaze over the fish.
Meanwhile, steam the baby bok choy and edamame in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp and bright green.
Plate the steamed bok choy and edamame, top with the seared salmon, and drizzle the remaining warm ginger-soy glaze from the pan over the top.

Nutrition

Ingredients

Instructions

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