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Asian-Style Honey Mustard Salmon with Bok Choy

salmon with bok choy

This dish can be baked or roasted in the oven or cooked on your grill. You also have the option of stuffing the salmon with the veggies or cooking and serving them separately. It all depends on what you’re in the mood to serve.

Servings: 2
Serving Size: 3 ounces salmon and 1 1/4 cups vegetables
Volume: 7 ounces salmon and 2 1/2 cups vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
1 teaspoon canola oil
1 baby bok choy, sliced into thin strips (rounds)
1 cup baby spinach
1/2 cup fresh bean sprouts
1/2 cup matchstick carrots (or 7-8 baby carrots cut in half or quarters lengthwise)
1 scallion, sliced thinly (using about 2/3 of the scallion)
1″ fresh ginger, peeled and finely grated*
1 clove garlic, finely minced
2 teaspoons light soy sauce
7 ounces salmon fillet, skin removed
2 teaspoons honey
2 teaspoons Dijon mustard
Red pepper flakes (optional)

Directions
Preheat the oven to 450 degrees.

Heat the canola oil in a sauté pan over medium heat. Add all the vegetables, ginger, and garlic.

Cook until the vegetables are tender but firm, approximately 5 minutes. Add the soy sauce. Take off the stove and later cook 2 to 3 minutes after the salmon is fully cooked. You also have the option of stuffing the salmon with the vegetables instead of cooking them separately. To stuff the salmon, cut it through the center lengthwise so that you have 2 thinner slices. Lay 1 slice on the aluminum foil, top with half the semi-cooked vegetables and then cover with the other slice of salmon. Add pepper flakes if you’re using them for added spiciness. Repeat this for the second portion.

In a small bowl, mix the honey and mustard. Brush the fish with the honey mustard. Wrap the fish in foil. Bake until the fish is flaky, approximately 20 minutes.

*Tip: Using a knife, after peeling, score your ginger with a line at approximately 1″ before grating and then easily grate on box back to the mark.

Variation: Use the vegetable mixture to stuff thin slices of turkey breast instead of salmon and cook as this recipe directs.

Why We Love It
This salmon dish is packed with flavor because of the honey mustard glaze and, if you like it spicy, the red pepper flakes add an amazing kick. If you’re tired of the same old way of preparing fish, you’ll love this recipe. You can also try it with turkey (as noted above) or even with a lighter fish liket tilapia.

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