Ginger-Poached Salmon
Seared Bok Choy and Carrots
Ingredients
- 2 (6-oz) salmon fillets
- ⅓ cup water
- 2 Tbsp low-sodium soy sauce
- ½ tsp ground ginger
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 green onions, sliced
- 2 cloves garlic, minced
Instructions
- Place salmon in a 4-quart slow cooker. Stir together water, soy sauce, and remaining ingredients. Pour over salmon.
- Cover and cook on LOW 3 to 4 hours or until salmon flakes with a fork.
Side Dish Ingredients
- 1 carrot, thinly sliced
- ½ Tbsp olive oil
- ½ Tbsp dark sesame oil
- 2 heads baby bok choy, halved lengthwise
- ½ Tbsp low-sodium soy sauce
- 1 green onion, thinly sliced
Side Dish Instructions
- Cook carrot in hot oils in a large skillet over medium-high heat 3 minutes.
- Add bok choy; reduce heat, cover and cook 6 minutes or until bok choy is tender.
- Stir in soy sauce and onion; cook 1 minute or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
221
|
90
|
311
|
| Fat (g) | 6 | 7 | 13 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 808 | 240 | 1048 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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