INGREDIENTS:
4 ea (6 oz) Salmon Fillets
3 cloves Garlic, sliced thin, divided
2 tsp Fresh ginger, peeled and minced
2 ea Scallions, trimmed and chopped
2 Tbs Light Soy Sauce
1 Tbs Cold Water
1 Tbs Toasted Sesame Seeds
2 tsp Dry Chili Paste
5 1/2 cups Bok Choy, chopped
2 cups Chicken Stock
DIRECTIONS:
Carefully place the salmon fillets in a re-sealable plastic bag.
Combine half of the garlic with the ginger, scallions, soy sauce, water, sesame seeds and chili paste in a blender and puree until smooth.
Add the puree with the salmon in the re-sealable plastic bag and marinade them for about 30 minutes.
Take the salmon fillets out of the plastic bag and arrange them in an oven proof dish. Pour the marinade over them and bake at 450 degrees for about 8 minutes, or until the salmon begins to flake with gentle pressure.
While the salmon is cooking, add the chicken stock and remaining garlic to a wok or skillet and bring to a boil. Add the bok choy, cover with a lid, and then pan steam until the bok choy is tender and chicken stock is nearly evaporated.
Serve the salmon hot on top of the bok choy.
400 calories per serving.
Hellum's Kitchen 