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Ingredients
- 3/4 pounds Salmon Fillet
- 2 pounds Bok Choy
- 3 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 2 tablespoons Brown Sugar
- 1 tablespoon peel and mince Ginger, Fresh
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 6 oz salmon & 2 cups bok choy
- 543 Calories
- 31g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 94mg Cholesterol
- 1568mg Sodium
- 25g Total Carb
- 5g Fiber
- 18g Total Sugars (Includes 12g Added Sugars)
- 44g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Percolate Kitchen for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place the salmon skin side down on a greased baking sheet. Place the bok choy next to the salmon.
- Whisk together the soy sauce, sesame oil, brown sugar, ginger, garlic and black pepper.
- Brush the salmon with 2/3 of the soy sauce mixture and drizzle the remaining sauce over the bok choy.
- Bake at 400 degrees for 12-15 minutes, or until the salmon is cooked through.
- Let cool.
- Divide the salmon and bok choy among the indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in the microwave until warmed through.