Asian-Inspired Salmon & Bok Choy

I bought bok choy to go with my egg roll in a bowl and then I forgot to make it! So instead I did an Asian-inspired Whole 30 salmon and bok choy combo.

Let’s start with the salmon, because it’s nice to let it marinade.

What you’ll need:

  • Salmon (mine was .96 lb)
  • Shallot, chopped
  • Garlic clove, pressed
  • 1/2 cup coconut aminos
  • 1/4 tsp ground ginger

Instructions: 

  • Whisk together coconut aminos, ginger powder, garlic and shallot and pour into a big ziploc bag – then place salmon in the bag so it marinates in the mixture.
  • When you’re ready to cook, preheat oven to 425F.
  • Make a tinfoil house for your salmon and place it in there, skin down.  Add some of the sauce and all the goodies from the bag you can (garlic/shallots).  Enclose in the tin foil and cook.
  • After 15 minutes, check.  Depending on how much more time it needs, add more time, 5-10 increments until it’s cooked how you like it.

Now for the bok choy.

What you’ll need:

  • Splash of sesame oil and coconut oil to coat the pan
  • Handful of white onion
  • Garlic clove, pressed
  • Bundle of bok choy, ends cut off and stalks chopped up
  • 1/4 cup coconut aminos
  • Bone broth, just enough to make a thin layer in the pan

Instructions: 

  • In a splash of sesame oil and some coconut oil, cook onions for 2 minutes and then add garlic for another minute
  • Add in bok choy, coconut aminos and bone broth and cook, covered, for a couple minutes, until it’s tender and tasty

Happy eating!

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