Hot And Sour Salmon Over Greens Recipe

This vibrant and healthy recipe delivers a burst of flavor! Pan-seared salmon fillets are perfectly complemented by tender, garlicky bok choy, all drizzled with a tangy hot and sour dressing. Serve over steamed rice for a complete and satisfying meal. Ready in under an hour!

Prep Time 15 mins
Cook Time 40 mins
Calories 401.8 kcal
Protein 78g
Rating 4.0 (1 Reviews)
Hot And Sour Salmon Over Greens 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot And Sour Salmon Over Greens

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How to Make Hot And Sour Salmon Over Greens

  1. Preheat oven to 450°F (232°C).
  2. Prepare the Bok Choy: Trim and discard tough outer leaves from 1 bunch bok choy. Rinse thoroughly and drain. Cut stalks in half lengthwise, then diagonally into 2-inch sections.
  3. Whisk together the dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1/2 teaspoon chili garlic sauce (or to taste), and 1/4 teaspoon black pepper.
  4. Arrange the vegetables: Combine 2 chopped scallions, the prepared bok choy, and the dressing in an oven-safe dish.
  5. Prepare the Salmon: Season 2 (6-ounce) salmon fillets with salt and pepper.
  6. Assemble and Bake: Place the salmon fillets on top of the bok choy mixture. Pour any remaining dressing over the salmon.
  7. Steam the Salmon: Place the dish in a larger roasting pan with 1 inch of boiling water. Cover tightly with foil or a lid. Bake for 7-9 minutes, or until the salmon is cooked through and flakes easily with a fork.
  8. Serve: Serve the hot and sour salmon and bok choy immediately over steamed rice. Garnish with extra chopped scallions, if desired.

Nutrition Information (Approximate per serving)

Sodium

51 g

Sugar

45g

Fat

19g

Carbs

6g

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