Easy Salmon and Bok Choy

Easy Salmon and Bok Choy

1-1/2 pounds salmon, patted dry
3 tablespoons finely chopped fresh ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons low-sodium soy sauce
1 medium-size head bok choy, trimmed and cut into 1-inch pieces, stems and leaves separated (4 cups each)
1 teaspoon hoisin sauce
1/4 cup thinly sliced scallions
1. Coat a 5- to 6-quart slow-cooker bowl with nonstick cooking spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.
2. In a medium-size saucepan, bring broth, vinegar, sugar and soy sauce to a boil over high heat. Pour liquid around salmon, not over, and cook on HIGH for 1 hour or LOW for 2 hours.
3. Stir the bok choy stems into slow cooker for last 30 minutes of cooking time on HIGH or the last hour of cooking time on LOW. Add leaves to the slow cooker for final 10 minutes of cooking time on HIGH or final 30 minutes of cooking time on LOW.
4. Carefully remove salmon from slow cooker with a wide spatula; set aside and keep warm. Stir hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.
Note: While this dish can be cooked on HIGH, the color will be more vibrant and the flavor more delicate if cooked on LOW.

Original Link


Usually for our birthdays I make something special. This year not so much. For my husband’s birthday we didn’t do anything since he was at a concert with his brother. My sister’s birthday we had a party but it was at a friend’s house and they cooked. Other than icing the cake (and as a cake decorator I’m expected to) I didn’t do anything. Ok, I made a side dish (I will post it, I promise) but it wasn’t much. For my birthday last year I made my Super Salmon and I made it again for our anniversary. This year I have to work so I think I won’t be doing much more than making a crock pot of Slow Cooker BBQ Chili and calling it good.

However next week is my son’s second birthday and while I will be making a cake, at work, my kitchen is almost too small to do it at home, especially with a toddler wanting to “help”, I’m not sure I will make something special for dinner. Maybe, maybe not.


I apoligize for the long absence, work and almost 2 year old has kept me so busy and tired I don’t have any me time. I’ll try to update this as much as I can but that may not be as much as I used to.

Tonight is my anniversary and I just had to make my Super Salmon and steamed asparagus with some of This wine. The wine has some significance for us. Last Tuesday was our 8th wedding anniversary and at our wedding we drank that wine….and it was very yummy. But since we were on vacation we didn’t have the time to have a special dinner….I guess we are making up for it now.

Super Salmon

For my birthday I decided to have salmon. Since mom was buying so it would be cheaper to buy and let me make it than to go out for dinner I went with something special. I picked out a side of salmon and made this topping for it. HERE is the original recipe but mine is a little different but either way it would be good. The way I made it has made hubby brag about my cooking for days now.

Super Salmon
1/2 cup crumbled feta cheese
1/2 cup mayo
2 Tablespoons cream cheese
1 Tablespoon brown mustard
2 Tablespoons balsamic vinegar
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 green onion finely minced
1/4 cup fresh basil, sliced thinly
panko bread crumbs to cover topping

Mix everything together but the panko. Slather mixture on salmon evenly and sprinkle panko onto salmon pressing down to the panko is adhered to the topping. Bake salmon in a 350 degree oven for 30 minutes or until done.

I have to say this is the best salmon I’ve ever eaten. Mom and hubby agree with that, this recipe is on my permanent favorites list. Yum!