Salmon with sweet and sour bok choy from How to Cook Everything Fast: A Better Way to Cook Great Food (page 555) by Mark Bittman

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Notes about this recipe

  • mharriman on January 30, 2022

    I agree with Lisachile that doubling the bok choy would make this dish even better. I used 1 T Japanese sesame oil instead of 3T butter. I thought that would go better with the Asian flavors and I didn’t want 3T of butter fat in the dish. Served with brown rice. A fairly quick, tasty Asian recipe.

  • JKDLady on August 11, 2015

    I agree. This is a terrific dish. I wouldn't change a thing.

  • lisachile on January 06, 2015

    This was quick, simple and delicious. I added garlic with the ginger. I would double the amount of greens as we all wanted more. Served with brown rice.

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