Soy Roasted Salmon with Asian Greens Recipe

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Ingredients:

Serving

4 (6-oz) salmon fillets or steaks
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tbsp sugar
3 tbsp chopped green onion
3 tbsp chopped fresh ginger
1 small lemon, thinly sliced
4 tbsp olive oil
1 lb baby bok choy, washed and cut diagonally
1 cup shelled, blanched fresh soy beans (either fresh or frozen) also called edamame
1 lb washed fresh pea shoots
garlic chicken stock, recipe follows
sea salt
hot pepper sesame oil
toasted sesame seeds and fresh daikon radish or onion sprouts
to roast garlic: slice off the top quarter or so of 2 heads of garlic to expose the cloves. drizzle with a little olive oil and season with salt and pepper. loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. squeeze out and mash as much as you can from garlic heads. stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

Directions:

If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally.
When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and lacquered looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle.
While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	631.75 Kcal (2645 kJ)
Calories from fat	275.97 Kcal
		% Daily Value*
Total Fat	30.66g	47%
Cholesterol	13.03mg	4%
Sodium	5211.03mg	217%
Potassium	194.4mg	4%
Total Carbs	54.03g	18%
Sugars	22.14g	89%
Dietary Fiber	6.08g	24%
Protein	25.16g	50%
Vitamin C	57.5mg	96%
Vitamin A	5.7mg	189%
Iron	132.2mg	735%
Calcium	222.5mg	22%

Amount Per 100 g
Calories	156.45 Kcal (655 kJ)
Calories from fat	68.35 Kcal
		% Daily Value*
Total Fat	7.59g	47%
Cholesterol	3.23mg	4%
Sodium	1290.51mg	217%
Potassium	48.14mg	4%
Total Carbs	13.38g	18%
Sugars	5.48g	89%
Dietary Fiber	1.51g	24%
Protein	6.23g	50%
Vitamin C	14.2mg	96%
Vitamin A	1.4mg	189%
Iron	32.7mg	735%
Calcium	55.1mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.4

Points
16

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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