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Asian-spiced Salmon with Braised Bok Choy





Yields
Makes 4 servings

Notes: To make a blend similar to five spice, use equal parts ground cinnamon, ground cloves, ground ginger, and finely crushed anise seed.

 1 1/2 pounds bok choy
 2 teaspoons minced garlic
 4 teaspoons salad oil
 3/4 cup fat-skimmed chicken broth
 1 1/2 pounds boned salmon fillet with skin (maximum 1 in. thick)
 2 tablespoons Chinese five spice (see notes)
  Salt and pepper
Step 1
1

Rinse bok choy; trim off and discard tough stem ends and any bruised parts. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.

Step 2
2

In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add bok choy and broth, cover, and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.

Step 3
3

Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Rub fish evenly with five spice. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay salmon, skin down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.

Step 4
4

Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 394Calories from Fat 55
% Daily Value *
Total Fat 24g37%

Saturated Fat 4.3g22%
Cholesterol 100mg34%
Sodium 215mg9%
Total Carbohydrate 6.7g3%

Dietary Fiber 2.3g10%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.