• 15minutes
  • 330calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsNatrium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 piece(s) (about 6 ounces each)

  2. skinless salmon fillet

  3. Salt and ground black pepper

  4. 3 tablespoon(s) black and/or white sesame seeds

  5. 1/4 cup(s) reduced-sodium soy sauce

  6. 1 clove(s)

  7. garlic , crushed with side of chef's knife

  8. 1 teaspoon(s) grated peeled fresh ginger

  9. 1/2 teaspoon(s) Asian sesame oil

  10. 1 pinch(s) crushed red pepper

  11. 2 bunch(es) (about 1 1/2 pounds total)

  12. bok choy , cut crosswise into thirds and root ends quartered

  13. 1 teaspoon(s) butter (no substitutions)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. On waxed paper, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper to season all sides. Coat 1 side of each salmon fillet with sesame seeds.

  2. Heat oven-safe 12-inch skillet over medium-high heat until hot. Add salmon, seed side down, and cook 2 minutes (do not turn). Transfer skillet to oven and bake salmon 10 to 12 minutes or just until salmon turns opaque in center.

  3. Meanwhile, in 5 1/2- to 6-quart saucepot, combine soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Add bok choy to soy-sauce mixture; with tongs, toss to combine. Cover and heat to boiling over high heat. Reduce heat to medium and cook, covered, 8 minutes, stirring occasionally. Uncover and cook 3 minutes longer or until bok choy is tender.

  4. Remove saucepot from heat. With tongs, transfer bok choy to 4 dinner plates; discard garlic. Whisk butter into soy-sauce mixture until blended. Place salmon, seed side up, on plates with bok choy and drizzle with soy-sauce mixture.


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