Salmon and Bok Choy

• Ingredients:
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/2 teaspoon garlic powder
• 2 pound baby bok choy or bok choy
• 4 (4-5-ounce) sustainable salmon fillets 
• 1/4 cup diagonally cut green onions 

Directions:

• Preheat broiler.
• Combine first 5 ingredients in a small bowl, stirring with a whisk.
• Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.

Cooking Light Recipe

Yields 4 servings

Nutrition Facts per serving:

Calories: 275

Fat: 11 g.

Saturated Fat: 1 g.

Carbohydrates: 20 g.

Sodium: 500 mg.

Fiber: 1 g.

Cholesterol: 80 mg.

Protein: 31 g.

Side Dishes:

• 1/2 cup cooked brown rice (about 100 calories, 0 g. fat, 20 g. carbs, 4 g. fiber, 4 g. protein)
• .25 cup dry quinoa, about 1/2 cup cooked (about 170 calories, 31 g. carbs,  3 g. fiber, 6 g. protein)
• 1 small-medium baked potato (about 145 calories, 34 g. carbs, 3 g. fiber, 3 g. protein)