Grilled Salmon, Bok Choy & Scallions with Ginger Vinaigrette

We love this Asian-style dish for its simplicity and full-on flavor. Fresh ginger, soy sauce and toasted sesame seeds combine to perfection, especially when paired with salmon, gloriously rich in omega-3s. Perhaps the best part is how quickly it all comes together. Just 20 minutes at the grill and you’ve got one delicious, nutrition-packed meal.

Developed by Sara Quessenberry for Cleveland Clinic Wellness


2 tablespoons less-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1  tablespoon grated fresh ginger
2  (10-ounce) salmon steaks (about 1-inch thick), bone-in
4 baby bok choy, halved lengthwise 8 whole scallions
2 teaspoons extra-virgin olive oil
2 tablespoons sesame seeds, toasted


In a small bowl, combine the soy sauce, vinegar, sesame oil, and ginger.

Heat the grill to medium-high. Cook the salmon until it flakes easily at the edges, 5 to 6 minutes per side. Using tongs, remove the skin and then gently pull each half salmon fillet away from the center bone. Divide the salmon among plates.

Place the bok choy and scallions in a shallow bowl and drizzle with the olive oil, tossing together to coat. Grill the bok choy, turning once, until tender, 4 to 6 minutes. Grill the scallions until lightly charred, about 2 minutes. Divide the grilled vegetables and place alongside the salmon; drizzle the vinaigrette on each plate. Finish with a sprinkle of toasted sesame seeds.

Nutrition Info Per Serving:

(1/4 of the recipe) 270 calories, 14 g total fat, 2 g saturated fat, 30 g protein, 4 g carbohydrate, 1 g dietary fiber, 1 g sugar, 80 mg cholesterol, 270 mg sodium

Yield: 4 Servings

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