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.

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.

1/4 cup soy sauce 1/4 cup sake 3 tablespoons fresh lime juice 2 tablespoons grated fresh ginger 1 tablespoon sugar Four 6-ounce center-cut salmon fillets, with skin 1/2 pound fresh udon noodles 1 ...