Salmon With Gingery Green Beans and Bok Choy |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I plan to make this, this week, sounds really yummy and simple. Adapted from the Real Simple web site. Ingredients:
2 1/3 tablespoons oil |
1 1/4 lbs skinless salmon fillet, cut into 4 pieces |
1/2 teaspoon salt |
4 scallions, thinly sliced |
2 garlic cloves, thinly sliced |
1 tablespoon fresh ginger, finely chopped |
3/4 lb green beans, trimmed |
3/4 lb baby bok choy, halved lengthwise |
4 small carrots, cut into thin strips |
1/2 teaspoon salt |
asian chili-garlic sauce, for serving (sriracha) |
Directions:
1. Heat 1/3 tbsp oil in a large nonstick skillet over medium-high heat.
2. Season the salmon with 1/2 teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds.
4. Add remaining vegetables, 1/4 cup water, and 1/2 teaspoon salt and cook, tossing occasionally, until tender, 4 to 6 minutes.
5. Serve with the salmon and drizzle with the Sriracha.
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