Asian-Spiced Salmon With Baby Bok Choy and Shiitakes

By Tyler Atwood

Spicy, sweet, and tangy, this salmon recipe is the perfect make-ahead office lunch to keep cravings at bay and your New Year's resolutions on track. As an added bonus, the fiber-rich dish is crammed with fresh, zero Points® salmon to keep you full until dinner and features an aromatic blend of spices to set your taste buds singing. If you're stumped about what to pack for lunch tomorrow, this satisfying recipe has you (and your wellness goals) covered!

Asian-Spiced Salmon With Baby Bok Choy and Shiitakes

Cook Time50 Minutes
YieldServes 4

3 Weight Watchers SmartPoints® Per Serving

INGREDIENTS

    • 1/3 cup low sodium soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 tablespoon honey
    • 1/2 teaspoon sambal oelek (hot chili sauce)
    • 1 1/2 pounds uncooked farmed skinless salmon fillets, (4 6-ounce pieces)
    • 3 ounces (about 4 stalks) rinsed and halved uncooked bok choy
    • 8 ounces fresh stemmed and halved shiitake mushrooms
    • 3 cup shredded red cabbage
    • 1/4 cup uncooked chopped scallions
    • 2 tablespoons toasted sesame seeds

    INSTRUCTIONS