Serves: 4

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1T rice vinegar
• 1T honey
• 1T pure sesame oil
• 3 large garlic cloves, minced
• 1T fresh ginger, peeled and minced
• 1/2t sambal oelek (hot chili sauce)
• 4 (6oz) salmon fillets
• 8 baby bok choy, halved lengthwise
• 1/2lb shiitake mushrooms, stemmed and caps halved
• 3 cups shredded red cabbage
• 2 scallions, chopped
• 2T toasted sesame seeds

Instructions

1. Mix together soy sauce, vinegar, honey, sesame oil, garlic, ginger, and sambal oelek in a large zip lock bag. Add salmon and turn to coat. Marinate in refrigerator about 15 minutes.
2. Meanwhile, set racks in upper and lower thirds of oven and preheat oven to 450F. Line two rimmed baking sheets with foil and spray with nonstick spray.
3. Pull salmon from bag but make sure to save marinade for the vegetables. Place salmon in center of one prepared baking sheet.
4. Add bok choy to the marinade, toss until coated and then arrange the bok choy around the salmon in a single layer (save marinade).
5. Add mushrooms and cabbage to marinade and toss to coat. Spread vegetables on the second prepared baking sheet in an even layer.
6. Place salmon on top rack and cabbage-mushroom mixture on bottom rack. Roast about 15 minutes until salmon is just opaque in center and vegetables are tender.
7. Sprinkle salmon with scallions and sesame seeds. Serve with vegetables and optional white rice.

Thanks to the original recipe found in Family Meals.