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Aminos Ginger Salmon
and bok choy, carrot, cabbage stir-fry

Active: 35 min Total: 35 min
Slow roasting salmon in a savory, tart dressing leaves it tender and lightly flavored. While the salmon cooks, make a quick vegetable stir-fry that you'll love for leftovers and is great even on its own.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Aminos Ginger Salmon:
  • Salmon - 1 lb
  • Aminos ginger sauce (ingredients listed separately) - ~1/4 cup
Aminos Ginger Sauce:
  • Ginger - 1 Tbsp, grated
  • Bragg's / coconut aminos - 3 Tbsp
  • Oil, cooking - 2 Tbsp
  • Lime juice - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Honey - 1 tsp
  • Almond butter - 2 Tbsp (sub any nut butter)
  • Water - 4 Tbsp
  • Sesame seeds (opt) - 2 tsp
Sesame Vegetable Stir-Fry:
  • Bok choy - 1/2 lb, chopped
  • Carrots - 8 oz, grated (look for pre-grated)
  • Cabbage - 8 oz, shredded (sub coleslaw mix)
  • Limes - 1, wedges
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Aminos ginger sauce (ingredients listed separately) - ~1/2 cup
  • Cashews, roasted and unsalted - 1/4 cup

Nutrition Facts

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Prep

  1. Make aminos ginger sauce - Grate ginger. Combine ginger with aminos, cooking oil (the portion for the sauce), lime juice, vinegar, toasted sesame oil and honey. (Remaining ingredients - almond butter, water and sesame seeds will be added during cooking.) (Can be done up to 5 days ahead)
  2. Bok choy / Carrots / Cabbage / Limes / Green onions - Prep as directed. Combine bok choy, carrots, cabbage and white parts of green onions. Store green parts of green onions separately. (Can be done up to 2 days ahead)
  3. Fish - Rinse and pat dry. Season lightly with some salt and pepper.

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Make

  1. Heat oven to 400F / 204C.
  2. Place fish into a baking dish. Pour half the aminos ginger sauce over fish (reserve the remaining half). Cover with foil and bake until fish flakes easily with a fork, 12 to 18 minutes (depending on thickness).
  3. While fish cooks, heat a wok over medium-high heat. Add cooking oil (the portion for the stir-fry) and then carrots, cabbage, bok choy and white parts of green onions to heated oil. Saute until vegetables are tender, 2 to 4 minutes.
  4. Whisk almond butter, water and sesame seeds into remaining half of aminos ginger sauce. Pour sauce over vegetables and simmer to let sauce thicken, ~2 minutes. Remove from heat and stir in cashews.
  5. Top stir-fry with green parts of green onions.
  6. Serve fish with stir-fry on the side and lime wedges for squeezing over top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (6)
Paleo (16)
Vegetarian (22)

61 reviews

Made this from the archives to sub one week, quite delicious and easy. Would make again. I enjoyed the flavouring on the tofu.

By: Caitlin
Posted: Jun 02, 2021
Diet: Vegetarian
0 Helpful

Really good, definitely a favorite.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

Salmon was good, but it made a lot of the noodle/veggie mixture. I will probably double the sauce for the salmon next time and use that extra on the noodles because I thought the noodles could use a little more flavor.

By: Kristen
Posted: Oct 12, 2018
Diet: Original
0 Helpful

Great stuff. Had some extra salmon from the other day and decided to use it to make this. I added a little Sriracha to spice things up with the noodles.

By: Olu
Posted: Nov 22, 2017
Diet: Original
0 Helpful

The noodles were great, I think I will cut down on the carrots next time, there was a lot left in the bowl after dinner.

By: William
Posted: Nov 08, 2017
Diet: Original
0 Helpful

lots of LO noodles! maybe add an egg in the morning?

By: Carolyn
Posted: Jun 22, 2017
Diet: Original
0 Helpful