Asian-Spiced Salmon With Baby Bok Choy and Shiitakes
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
Directions
1. In a small bowl, combine soy sauce, vinegar, oil, garlic, ginger, honey, and hot chili sauce; add salmon and let marinate at room temperature for 15 minutes.
2. Preheat oven to 450°F. Line two baking pans with aluminum foil and coat foil with cooking spray (or just coat pans with cooking spray).
3. Place salmon on center of one prepared pan; reserve marinade.
4. Add bok choy to marinade; toss to coat and place around salmon.
5. Add mushrooms and cabbage to marinade; toss to coat and spread on second prepared baking pan.
6. Place pan with salmon on top rack and place other pan on bottom rack; roast until salmon is cooked through and vegetables are tender, about 15 minutes. Serve garnished with scallions and sesame seeds.
Serving size: Yields 1 salmon fillet, 1 baby bok choy, 1/2 cup mushrooms/cabbage, 1 tablespoon scallions, and 1/2 tablespoon sesame seeds per serving.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 49 minutes, 59 seconds