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Asian Salmon with Bok Choy and Mushrooms

Are you looking for a low fat delectable dish? Look no further as this salmon dish is both low in calories but full on fantastic flavour. A perfect option if you’re watching your waistline.


  • 2 large garlic cloves, chopped

  • 1/3 cup chopped green onions

  • 2 tbsp soy sauce

  • 1 tablespoon Chinese rice wine or dry Sherry

  • 1x 2cm cube peeled fresh ginger, chopped

  • 2 teaspoons sugar

  • 1 teaspoon Asian sesame oil

  • 3/4 teaspoon chili-garlic sauce

  • 4x 170gm center-cut skinless salmon fillets

  • 1 tablespoon olive oil

  • 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)

  • 115gm mushrooms, sliced


  • 1.

    Spoon marinade on top and let it marinade for 5 minutes.

  • 2.

    Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

  • 3.

    Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

  • 4.

    Divide vegetables among plates. Top with salmon. Brush fish with glaze.


Nutrition as listed
391 Calories, 24 g fat, 4 g saturated fat, 707 mg sodium, 7 g carbohydrate, 2 g fiber, 38 g protein

Serves: 4
Time: 30 minutes approx

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