Ginger Salmon Bok Choy

June 17, 2019


  • 1 1/2 tablespoons fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 1/4 cup  coconut aminos
  • 1/4 cup  rice vinegar
  • 2  tablespoons toasted sesame oil, plus more for drizzling
  • Pinch of sea salt
  • 2 salmon filets
  • 1 tablespoon coconut oil or ghee
  • 4 baby Bok choy, halved lengthwise
  • Sesame seeds and/or green onions cut at an angle for garnish


  • In a small bowl, stir together the ginger, garlic, coconut aminos, rice vinegar, sesame oil and a pinch of salt. Place the fish in a glass container and pour in the marinade. Seal and refrigerate for at least 30 minutes and up to 2 hours.
  • Remove the fish from the marinade, and set aside.  Cut baby bok choy in half, lengthwise.  In a pot, fill bottom third with water and steamer basket and add the bok chop and steam for no more than 5 minutes so that it is not fully limp.
  • In a pan, melt oil or ghee and place salmon filets with all the marinade.  Cover with a lid and cook until done, about 10-15 minutes.
  • Divide the fish and vegetables between plates. Season with salt if needed.  Cut one green onion into thin slices on a diagonal and sprinkle sesame seeds for garnish.

Serves 2.

Optional: Can serve with sautéed mushrooms.

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