Ginger-Soy Salmon & Bok Choy - cooking recipe

Ingredients

2 teaspoons canola oil
2 tablespoons fresh ginger, minced
2 teaspoons garlic, minced
1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
4 ounces shiitake mushrooms, stems discarded, caps sliced
1 cup carrot, shredded
4 (5 -6 ounce) salmon fillets
3 tablespoons reduced sodium soy sauce
3 tablespoons orange marmalade
Garnish
toasted sesame seeds

Preparation

Heat broiler.
Heat oil in a a large, deep oven proof nonstick skillet.
Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
Add bok choy, mushrooms and carrots.
Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
Remove to a serving bowl; cover to keep warm.
Place salmon skin side down in skillet,
In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
Spoon about half of soy sauce mixture over salmon.
Broil 4 to 6 minutes until salmon is just cooked through.
Drizzle with remaining soy sauce mixture and serve with the vegetables.
Top with sesame seeds, if desired.