In the US the typical “holiday season” usually consists of Thanksgiving, Christmas, and New Years. As an American in Hong Kong however, the holiday season starts in Thanksgiving and carries on past the Western New Years and into the Chinese New Year in February.
This means the indulgences seem to be never ending. And although I’ll admit Peter and I aren’t the healthiest eaters normally (We love carbs! And cheese! Is that such a crime?), all the celebrations and dinners and traveling over the holidays means it’s important for us to eat a few lighter meals when we’re at home.
So when my body starts to feel like a brick that I’m dragging around town, my go to dish is usually a nice fish and veg.
At the wet markets here in Hong Kong you can get well priced salmon steaks. I can’t really vouch for where the fish are sourced from (the ladies at the stand I go to claim they are from Norway), but I do know that we purchase and eat salmon from the wet market several times a month and neither Peter nor I have ever been sick. I purchase salmon steaks and usually debone them myself before cooking but you could certainly keep the steaks whole if you’re comfortable with serving the fish with bones. Or of course, you can make it easy on yourself and purchase fillets.
I love this soy ginger salmon and bok choy because although it is a lighter dish, the marinade and sauce are full of flavor. Plus once you’ve marinated the salmon, the whole dish comes together in less than 30 minutes.
Pop the salmon into the oven to bake (and boil some rice on the stove if you’d like) and just before the salmon is finished cooking, quickly saute the bok choy. It’s a perfect, easy, fresh dinner (or lunch) to serve any day of the week.
- 4 tbsp soy sauce
- 1.5 in piece of ginger, minced
- 1/2 tsp palm sugar (substitute brown sugar)
- 2 small red chilies (optional)
- 2 large salmon steaks or fillets
- 1/2 tbsp oil
- 2 cloves garlic, minced
- 7-8 cups of bok choy, rinsed with ends trimmed
- In a small bowl mix soy sauce, ginger, sugar, and chilies, until sugar is dissolved
- Place salmon in a large bowl and marinate in 3 tbsp of the sauce mixture in the fridge for a minimum of 30 minutes (or overnight)
- Preheat oven to 400 degrees F (205 C)
- Bake salmon until it flakes easily with a fork (~15-20 min)
- When salmon is nearly cooked, heat oil in a large pan over medium heat
- Cook garlic until golden
- Add in bok choy and saute quickly until just barely wilted (do not overcook)
- Remove from heat
- To serve, drizzle remaining sauce over cooked salmon and bok choy