3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions
- Preheat broiler.
- Combine first 5 ingredients in a small bowl, stirring with a whisk.
- Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.
Calories 320; Fat 13.4g (sat. fat 2g); Protein 36.3g; Carbohydrate 12.8g (fiber: 1.5g); Cholesterol 94mg; Iron 2.5mg; Sodium 444mg; Calcium 147mg