Salmon and Bok Choy, Microwave Steamed
Salmon and bok choy before microwave steaming.
How do you buy your salmon? I really like it fresh, though sometimes for economy and time-saving, frozen from a ‘big box store’ is easiest. I always look to see how and where the salmon grew up. When possible, I will get a fresh large filet and cut into serving sizes and freeze remainder for later use. Most of my recipes for salmon are broiled or baked, sometimes sautéed. The Microwave Steamed Salmon and Bok Choy is a one dish meal with no extra oil or fat added. When using frozen salmon filets, thaw in refrigerator. To prepare, wash and remove scales from salmon, rinse and dry.
Washing and cleaning the scales off the salmon filet.
Diet wise, it is smart to eat salmon at least once a week. The omega-3, high in protein, and vitamins D, B12 and 6 are all found in the salmon. Canned salmon has all the same nutrients plus calcium because the bones are included. When first married, salmon patties were the last resort meal before the next pay-day. I am sure some of you can relate.
There are so many vegetables available that I did not see when first married, soon to be 50 years ago. Bok choy is one. Bok choy, also known as Chinese cabbage. It is good in stir-fry, addition to chicken soup or even chicken broth for a light soup. It is a vegetable to be eaten raw in salads or in coleslaw Bok choy is a zero calorie recommended vegetable. It is rich in vitamins A, C and K as well as potassium and calcium to name a few.
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- Fresh Bok Choy
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- Washing the Bok Choy
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- Slicing the Bok Choy
Thoroughly wash bok choy stalks and leaves to remove dirt and grit. Cut the wide stalks in half lengthwise and slice both the white stalk and leaves into 1/2-inch pieces. Put the bok choy in the bottom of a microwave dish. Lay the salmon filets on top.
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- Raw Ginger Root
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- Grating the raw ginger root
In a small bowl, mix the ginger, reduced-sodium soy sauce and lemon juice. Pour over the filets and bok choy. Cover the dish with plastic wrap, leaving a corner uncovered to vent.
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- Adding the reduced-sodium soy sauce.
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- Measuring the lemon juice.
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- Pouring the seasoning mixture.
Microwave the salmon and bok choy 5-9 minutes on high. The salmon will be light pink in the center and tender when done. Lightly prick the filets with a fork to test for flakiness.
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- Salmon and Bok Choy covered with plastic wrap for microwave steaming
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- Microwave Steamed Salmon with Bok Choy
Microwave Steamed Salmon with Bok Choy
Microwave Steamed Salmon with Bok Choy
Ingredients
- 2 5-6 ounce frozen or fresh salmon filets
Instructions
- Prepare in a microwave casserole.
- Wash and remove scales from salmon, marinate in 1-2 tablespoons lemon juice.
- Thoroughly wash bok choy to remove dirt and grit.
- Cut leaves and stalk in half lengthwise, slice into 1/2-inch pieces.
- Place bok choy in the bottom of casserole.
- Drain and dry salmon, place on top of bok choy.
- In a small bowl, mix the ginger, soy sauce and lemon juice.
- Pour over salmon and bok choy.
- Cover with plastic wrap, leaving corner uncovered to vent.
- Microwave dish 5-9 minutes on high.
- Salmon will be flaky when pricked with a fork to test for doneness.
Notes
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
For this particular meal, I roasted root vegetables to serve with the microwave steamed salmon with bok choy.
Microwave steamed salmon with bok choy and roasted root vegetables.
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©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.