Ingredients: 

▪ 4, (6-oz.) raw salmon fillets

▪ 3 cloves garlic, sliced thin, divided

▪ 2 tsp peeled and minced fresh ginger root

▪ 2 scallions, trimmed and chopped

▪ 2 tbsp light soy sauce

▪ 1 tbsp cold water

▪ 1 tbsp toasted sesame seeds

▪ 2 tsp dry chili paste

▪ 5½ cups chopped bok choy

▪ 2 cups chicken stock

Directions:

1. Carefully place the salmon fillets in a re-sealable plastic bag.

2. Combine half of the garlic with the ginger, scallions, soy sauce, water, sesame seeds and chili paste in a blender and puree until smooth.

3. Add the puree with the salmon in the re-sealable plastic bag and marinate for about 30 minutes.

4. Take the salmon fillets out of the plastic bag and arrange them in an oven proof dish. Pour the marinade over them and bake at 450°F for about 8 minutes, or until the salmon begins to flake with gentle pressure.

5. While the salmon is cooking, add the chicken stock and remaining garlic to a wok or skillet and bring to a boil. Add the bok choy, cover with a lid, and then pan steam until the bok choy is tender and chicken stock nearly evaporated.

6. Serve the salmon hot on top of the bok choy.

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Nutrition Facts per serving: 400 calories, 37g protein, 11g carbohydrate, 23g fat