Asian braised salmon with greens

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 739.3
  • Total Fat: 26.7 g
  • Cholesterol: 105.0 mg
  • Sodium: 1,718.0 mg
  • Total Carbs: 67.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 57.5 g

View full nutritional breakdown of Asian braised salmon with greens calories by ingredient

Number of Servings: 2


    1 pound soba/udon noodles (or rice)
    3 tbs. soy sauce
    3 tbs. mirin or 2 tbs.brown sugar
    1 tbs. rice vinegar
    1 tbs. fresh peeled and grated ginger root
    3 garlic cloves, minced
    6 scallions
    1 carrot, peeled and diced
    1 c. edamame
    1 head bok choy (about 1 1/2 lbs)
    1 1/2 pounds salmon (0r other firm fish fillet)
    2 tsp. vegetable oil
    pinch of salt
    sesame seeds (optional)


Cook the noodles. Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tbs. water. Set aside. Cut the scallions on the diagonal into 1-in pieces. Cut the bok choy on the diagonal into 1/2 -in slices (about 8 c). Cut the fish into serving-sized pieces or bite-sized chunks. In a large skillet on medium heat, stir-fry the carrots for 5 minutes. Add the scallions and stir fry for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but crisp, about 3 minutes. Transfer to a bowl and cover to keep warm. Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minuts for each 1/2 in of thickness, and for chunks about 4 minutes. Carefully turn over the fish about halfway through cooking. Serve the fish on a bed of noodles. Top with veggies, the pan sauce and a sprinkling of sesame seeds.

Number of Servings: 2

Recipe submitted by SparkPeople user LMBARRY.

TAGS:  Fish |