Glazed Salmon with Bok Choy

Recipe

Main Dish
Glazed Salmon with Bok Choy

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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    Description

    Coho salmon is the last to return to Alaska's Copper River and has become a fall favorite for fans of wild salmon. Look for it in August and September.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¼ c.Hy-Vee light soy sauce
    3 tbsp.Hy-Vee honey
    4 tsp.rice wine vinegar
    ½ tsp.sesame oil
    4(4-oz. each) Coho salmon fillets
    4 c.bok choy, chopped
    1large carrot, peeled and cut into ribbons
    2small cucumbers, thinly sliced
    2 tsp.sesame seeds
    Lime wedges, for serving

    Things To Grab

    • Baking sheet
    • Parchment paper
    • Whisk
    • Small bowl
    • Silicone pastry brush
    • Meat thermometer
    • 4 serving plates

    Directions

    1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. For glaze, whisk together soy sauce, honey, vinegar, and sesame oil in a small bowl. Reserve half of mixture for salad. 

    2. Place salmon, skin side down, on prepared baking sheet, generously brush with half of glaze. Bake for 15 to 17 minutes or just until fish flakes easily with a fork (145 degrees). Remove fish from oven and keep warm.

    3. Assemble salads. Arrange bok choy, carrot ribbons, and cucumber slices on four plates. Top each salad with salmon and sprinkle with sesame seeds. Serve with remaining half of glaze and lime wedges.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 60mg
    • Sodium: 630mg
    • Total Carbohydrates: 20g
    • Protein: 25g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 10%
    0%
    Vitamin D 60%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Monthly Ad September 2018