Asian Spiced Salmon with Bok Choy and Water Chestnuts

Normally I don’t tout my own cooking – in fact I am my hardest critic. But this recipe rocks! It’s also super quick: little prep and easy clean up. Even if you are a beginner in the kitchen you can’t mess this up.

Salmon and Bok Choy
Salmon and Bok Choy

1/3 cup(s) soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp minced garlic
½ Tbsp minced ginger
1 can of sliced Water Chestnuts (some people want more, so add another can accordingly)
1 1/2 pound(s) uncooked skinless salmon fillets,
1 pound uncooked bok choy, about 4 baby bok choy, cleaned and chopped
1 Tbsp scallions or chives

In a ziplock bag combine soy sauce, vinegar, oil, garlic, ginger, chives then add salmon and let marinate at room temperature for 15 minutes.

Preheat oven to 450°F. Line two baking pans with aluminum foil and coat foil with cooking spray (makes for an easy clean up).

Place salmon on center of one prepared pan; reserve marinade. Add bok choy and water chestnuts to marinade in bag, toss to coat and place around salmon.

Place pan with salmon on middle rack. Bake until salmon is cooked through and vegetables are tender, about 15 minutes. Serve immediately.


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