Are you looking for a recipe that is quick, easy, and full of nutrients and flavor yet not packed with calories? A one dish meal that you can make in 20 minutes? Look no further. This roasted salmon with baby bok choy and green onion is the solution.
After overeating during the extended holiday season and the Covid quarantine, I have found myself gravitating to brothy Asian recipes such as noodle bowls, bibimbap, or this roasted salmon with baby bok choy and green onions. My cooking is usually influenced by whatever is fresh at the weekly Covington Farmer’s Market. The beautiful bouquets of bok choy and the green onions captured my interest and my shopping bag this week.
The salmon, bok choy, and the green onions are marinated in a soy sauce, mirin, and sesame oil mixture. If you do not have mirin in your pantry, go out and buy some now. It is readily available at most local grocery stores. Mirin is a Japanese rice wine similar to sake but a little sweeter. You can use it as part of a marinade, in dipping sauces, in a stir fry, and in glazes.
It only takes 10-15 minutes to roast the salmon and vegetables. The roasting time for the salmon will depend on the thickness of the fish and how you like it cooked. You want the bok choy to be tender too, so if necessary, remove the salmon and let the bok choy roast in the pan juices for a little longer.
I like to serve this roasted salmon and baby bok choy over brown rice in a bowl with the marinade and pan juices. If you like it spicy, you can add peppers to the roasting process or you can use sriracha sauce or my recipe forgochujang, a korean red pepper sauce at the end to turn the heat up to your preference. I have added the option to pan roast shishito peppers and add those to the roasted salmon with baby bok choy for a little added spice and flavor too.
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