Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Entree
Ingredients
1 1/2 pounds Bok choy
2 teaspoons Minced garlic
4 teaspoons Salad oil
3/4 cup Fat-skimmed chicken broth
1 1/2 pounds Boned salmon fillet with skin (maximum 1 in. thick)
2 tablespoons Chinese five spice (see notes)
Salt and pepper
Preparation
1. Rinse bok choy; trim off and discard tough stem ends and any bruised parts. Cut the leafy tops crosswise into 2-inch strips; cut the stems crosswise into 1-inch pieces.
2. In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add bok choy and broth, cover, and cook until thickest stems are just tender when pierced, 4 to 5 minutes; keep warm.
3. Meanwhile, rinse salmon, pat dry, and cut into 4 equal pieces. Rub fish evenly with five spice. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay salmon, skin down, in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
4. Place salmon in wide bowls and spoon bok choy and broth equally around fish. Season to taste with salt and pepper.
Cook's Notes
Notes: To make a blend similar to five spice, use equal parts ground cinnamon, ground cloves, ground ginger, and finely crushed anise seed.
Nutrition Information
Calories: 394
;
Total Fat: 24
;
Saturated Fat: 4.3
;
Carbohydrates: 6.7
;
Protein: 38
;
Fiber: 2.3