Salmon and Bok Choy

This was quick and easy...and I'd never bought bok choy before, so it expanded my grocerie list!

Yield: Serves 4
Ingredients:
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions

Preparation:
1. Preheat broiler.
2. Combine first 5 ingredients in a small bowl, stirring with a whisk.
3. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.

Nutritional Information:
Calories: 320
Fat: 13.4g
Saturated fat: 2g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 5.4g
Protein: 36.3g
Carbohydrate: 12.8g
Fiber: 1.5g
Cholesterol: 94mg
Iron: 2.5mg
Sodium: 444mg
Calcium: 147mg