This dish is inspired by my travels in Asian countries, using basic ingredients like soy sauce, sesame oil, which bring an umami-rich depth, and bok choy for a healthy green.

Gail Simmons amps up chicken broth with soy sauce, rice wine vinegar, ginger and garlic which seasons this main course of crispy seared salmon. White-rice noodles, cooked briefly, keep their firm ...

In the time it takes for this tasty salmon to roast you can make the quick saute of mushrooms and bok choy for these quick, weeknight rice bowls. In lieu of rice, use your favorite grain or even ...

Ingredients Salmon: 3 tbsp (45 ml) low-sodium soy sauce 1 tbsp fresh ginger, finely chopped 1 tbsp brown sugar 1 tbsp (15 ml) rice vinegar 2 tsp (10 ml) toasted sesame oil 1 tsp (5 ml) sambal ...

Whatever the reason, we’re making this recipe for soy-ginger salmon bowls with coconut rice on repeat. It’s ready in 35 minutes and bursting with savory-salty-sweet flavor.

Chef Daniel Bruce marinates skinless salmon fillets in a mix of red miso, sesame oil, honey, vinegar, and soy sauce to give the fish an earthy richness. A short stint on the grill caramelizes the ...

Add olive oil, garlic and bok choy, and sauté until greens wilt and release their liquid, 4–5 minutes. Push greens to the side and add butter to pan along with soy sauce.