Description
This quick meal of roasted salmon and sauteed bok choy comes together with an orange, lime, ginger, herb glaze. Top with toasted almonds!
Ingredients
Scale
- Glaze Ingredients:
- 1/2 cup freshly squeezed orange juice
- 2 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1/4 cup rice wine vinegar
- 2/3 cup coconut aminos
- 2 inch slice fresh ginger, peeled and diced
- 1 clove garlic, smashed
- 1/2 cup fresh basil
- 3 sprigs fresh mint
- 1/2 cup fresh cilantro
- 1 jalapeno, seeds removed to taste
- Bok Choy and Salmon:
- 4 stalks bok choy, trimmed and cleaned, leaves separated
- 1 tablespoon coconut oil
- 4 salmon fillets, about 4 ounces each
- Kosher salt to taste
- 1/4 –1/2 cup of toasted almonds
Instructions
- Pre-heat oven to 425 degrees F
- Place all the glaze ingredients in a saucepan and bring to a simmer. Simmer for 10-12 minutes then strain out the solids. Return to heat and simmer until reduced to a glaze about 10-15 minutes more. Remove from heat and adjust seasonings (add a pinch of salt or a squeeze of orange juice).
- Sprinkle sea salt on salmon and place on a foil lined baking sheet. Rub salmon with a little bit of the glaze. (About 1-2 teaspoons per filet) Bake for about 10 minutes until salmon just flakes with pierced with a fork. (4-6 minutes per 1/2 inch salmon)
- While salmon bakes bring a wide saute pan to medium high heat with a Tablespoon coconut oil. When oil is shimmering add in 2 tablespoons of the glaze and the bok choy leaves. Toss, toss, toss for about a minute. Cover with a lid and turn down the heat a little. Cook for about 2 minutes. Uncover and continue to cook for up to three minutes or until the stalks are tender and the leaves are wilted and the glaze is evaporated.
- Serve immediately with the baked salmon and toasted almonds and more glaze on the side.