Recipe of the Week
Sesame-Ginger Salmon with Garlicky Bok Choy & White Beans
Serves 4 · About 30 minutes
Why it’s on the menu: Calcium-rich bok choy and white beans support the bones that steroids can thin, while salmon’s omega-3 fats help calm inflammation — a plate that gives back to a body working hard.
Anti-Inflammatory Ingredients: ginger, garlic, toasted sesame, black pepper, scallions, salmon (omega-3), bok choy and white beans (calcium).
Ingredients
- 4 salmon fillets (about 5 oz each)
- 2 tbsp low-sodium tamari or soy sauce
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced (divided)
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 2 tbsp extra-virgin olive oil
- 6 baby bok choy, halved
- 1 can (15 oz) white beans, rinsed
- ½ tsp black pepper
- 3 scallions, sliced
- Juice of ½ lemon
Method
- Whisk the tamari, ginger, half the garlic, and sesame oil. Spoon over the salmon and let sit 10 minutes.
- Roast the salmon at 400°F for 12–14 minutes, until it flakes. Scatter with sesame seeds.
- Meanwhile, warm the olive oil in a pan over medium heat; add the remaining garlic and the bok choy and cook 4–5 minutes until crisp-tender.
- Add the white beans and black pepper; warm through 2–3 minutes.
- Plate the bok choy and beans, top with salmon, and finish with scallions and lemon.
Low-carb swap: Serve over cauliflower rice instead of grains, and add extra bok choy for a lighter, lower-carb plate.
