Source: Saginaw News
For the Salmon:
Combine the orange zest and juice, crushed red pepper flakes and brown sugar in a shallow dish just large enough to hold the filets, stirring until the sugar dissolves. Add the salmon fillets, turning them to coat all over. Let sit at room temperature for 25 minutes, turning the filets 2 or 3 times.
Heat the oven to 325 degrees. Line a small, rimmed baking sheet or shallow dish with aluminum foil, then grease the foil with nonstick cooking spray.
Discard the marinade: use paper towels to lightly pat the salmon fillets dry.
Heat the oil in a medium or large nonstick skillet or sauté pan over medium-high heat until the oil shimmers. Add the filets, cook for about 2 minutes until the salmon is lightly browned, then carefully turn the filets over and cook for 1 minute. Transfer to the prepared baking sheet. Brush with the sweet chili sauce. Bake for 5 to 8 minutes until the fish is just cooked through.
For the Bok Choy:
While the fish is in the oven, heat a large skillet or sauté pan over medium heat. Add the damp bok choy and the broth. Cover and cook for 4 to 5 minutes, turning the bok choy a few times, until it wilts and it is just tender.
Whisk together the orange juice and cornstarch to form a smooth slurry. Add to the skillet, stirring until incorporated. As soon as the liquid has thickened to form a sauce, add 1 tablespoon of the sweet chili sauce.
Divide the bok choy among individual plates. Top each portion with the salmon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 23 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.5mg | 5 % | |
Sodium 1451.1mg | 50 % | |
Potassium 544.6mg | 14 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13.8g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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