Lunch: Steamed Ginger Salmon with Stir-Fried Bok Choy

This recipe includes superfoods such as:

Salmon

Health benefits of Steamed Ginger Salmon with Stir-Fried Bok Choy

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
2 tablespoons plus 1 teaspoon low-sodium soy sauce
2 1/4 teaspoons sugar
Four 5-ounce skinless center-cut salmon fillets
2 1/2 tablespoons low-sodium chicken broth
1 1/2 teaspoons rice vinegar
2 teaspoons finely grated fresh ginger plus 1/4 cup finely julienned ginger
1 small garlic clove, smashed
1 1/2 teaspoons Asian sesame oil
2 small scallions, thinly sliced

Instructions

In a small bowl, combine the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar. Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid. Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions. Add the remaining 1 tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil. Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes. Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
Heat a large wok or skillet until very hot. Add the peanut oil and sesame oil and heat until just smoking. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds. Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes. Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
Transfer the salmon and greens to plates and pass the sauce at the table.

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