Love love love this salmon!! Part of the reason is that it’s so easy to put together, but mainly, it’s just simply delicious and has a fabulous Asian flavor to it.
Making something delicious doesn’t have to take a zillion steps or have you slave in the kitchen all day long. Trust me, this is that type of dish. I always make more than I need so that I have it for a few meals – I love planning ahead. And another piece of advice – add more veggies because the baked bok choy and mushrooms are so good and if your family is like mine, they will be finished fast!
Serve this dish with basmati or brown rice and you’re all set. Another great meal that you can add to your collection:)
Bake salmon often? I’d love to know how you make it!
Please feel free to share your ideas and comments below:)
Salmon with Mushrooms and Bok Choy
- 2 tbs. olive oil
- 2 tbs. reduced sodium tamari
- 1 tbs. mirin (Japanese rice wine sold in grocery stores)
- 2 inch piece of fresh ginger, peeled and grated
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 4 salmon fillets, each about 5-1/2 oz., or one large piece
- Baby bok choy, quartered lengthwise
- 1 pound of mushrooms, sliced
- 1 tbs. sesame seeds
Preheat the oven to 400°F. Combine the olive oil, tamari, mirin, ginger, garlic, salt and pepper in a small bowl and mix together.
Place the salmon fillet in the center of a baking dish that has been sprayed with a nonfat cooking spray or lightly brushed with oil. Place the bok choy and mushrooms on either side of the salmon and then drizzle the oil mixture on top of the salmon and vegetables. Prepare ahead of time and let marinate in the fridge for at least an hour.
Bake for 25-30 minutes or until the salmon is cooked through. Garnish with sesame seeds before serving.