Cooking light & incorporating ingredients full of dense nutrients. Bok Choy is a Chinese cabbage and perfect partner for sauteed salmon.
3 cups of Bok Choy (chopped)
3 tablespoons olive oil
3 tablespoons of fresh lemon juice
3 teaspoons Fresh Cilantro (chopped)
2 teaspoons of grated peeled fresh ginger
1/2 teaspoon Garlic powder
1/2 teaspoon of fresh Turmeric or powder
1/4 teaspoon Himalayan pink salt
4 garlic cloves (minced)
1 lb Wild Caught Salmon Fillets.
1 Red Bell Pepper (diced)
1 Pinch Cayenne Pepper
Chop Bok Choy leaves and stems.
Season salmon using garlic powder, cayenne pepper and Himalayan salt.
Heat skillets with 2 tablespoons of olive and saute fresh garlic, turmeric and ginger. Place skin side up and cook until golden brown on one side, about 4 minutes. Turn fillets over with a spatula and cook until it feels firm to the touch. add fresh cilantro.
Add 1 tablespoon of olive oil and saute fresh garlic, cook Bok Choy and stir until the green part of the leaves turn bright green.
Sprinkle with Himalayan salt and garlic powder to serve.
Transfer cooked Bok Choy to skillet with salmon and cook for extra 1 minute for extra flavor.
Serve and enjoy!
Here are some toppings you could consider using
Bok Choy is a super-green packed with Vitamin A, C, B6, K, Calcium, Magnesium, Potassium, Manganese & Iron.
Wild Caught salmon (avoid farm raised) is a great source of protein. Contains antioxidants, and is rich in Omega-3. May benefit weight control.
Omega-3: Fatty acids which may Reduce the Risk of Heart Disease.
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