|Ginger Garlic Stir-Fry with Baby Bok Choy and Seared Salmon|
As of this morning, I'm down 36 pounds since Christmas! (Haha, I just realized that's how much my kiddo weighs! I've lost a 4-year-old!) Yoga and healthy eating have been the key, and they continue to be my inspiration to keep going. That being said, I can't get enough of this dish right now. My husband is starting to roll his eyes when I tell him I'm making it for dinner...again! Good thing he loves me!
I'm SO thankful my kiddo LOVES salmon, and he especially loves the little cubes it's cut into for this dish. If you or your kiddos aren't a salmon fan, chicken works just as well for this dish too!
|The smaller me with|
the BIGGER Bodhi!
One of the biggest tips I can EVER give my healthy, busy moms is to ALWAYS keep a big bowl of cooked brown rice in the refrigerator. It saves a ton of time and effort in the kitchen! I'm always STARVING when I come home from the gym, so I just want to GRAB something to eat, and having the cooked brown rice on hand always keeps me from eating bread, and other sugary or processed foods. If you've got the cooked brown rice on hand, this dish is ready in less than 30 minutes.
For the fresh ginger, I keep a fresh ginger root in the freezer, wrapped in tin foil. Whenever its time to use it, I peel about an inch of the skin off with my potato peeler. Then, I use my zesting tool to shred the frozen ginger right into the pan. It makes the ginger much more manageable (no chopping or mincing) and the root will keep in the freezer for months!
Oh, and a note on the salmon: Always try to buy WILD salmon, as opposed to FARMED salmon. Wild salmon is lower in fat, higher in nutrients, and let's not even talk about the PCB's they're finding in farmed salmon.
Okay, you've got your tips, your tools and your ingredients. LET'S COOK!
Ginger Garlic Stir-Fry with Baby Bok Choy and Seared Salmon
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4
|Ginger Garlic Stir-Fry with Baby Bok Choy|
and Seared Salmon
- 2 salmon fillets (about 6 oz. each), cut into 1" cubes
- 3 stems of baby bok choy, sliced
- 3 large carrots, cut into 1" slices on a bias
- 2 stalks celery, cut into 1" slices on a bias
- 1 medium zucchini, cut into 1" slices on a bias
- 1 medium yellow squash, cut into 1" slices on a bias
- 1 red bell pepper, seeded and sliced
- 1 cup cooked brown rice
- 1 cup low-sodium chicken broth
- 2 large cloves garlic, pressed or minced
- 2 tbsp. fresh ginger, minced or zested (about 1" from a fresh root)
- 2 tbsp. olive oil
- salt and pepper to taste
- Heat a large skillet and the olive oil to very high heat. Add the salmon and season with salt and pepper. Leave the salmon to sear in the pan, unmoved for about 1-2 minutes, allowing the salmon to brown on one side. Turn the salmon cubes over, and allow them to sear for another 1 minute on the other side. Remove from heat and set aside.
- Heat a large skillet or wok to high heat. Add the chicken broth, carrots and celery. Stir until combined and allow veggies to cook for 2-3 minutes. Add the red bell pepper, zucchini and yellow squash. Stir until combined and allow to cook for another 2-3 minutes. Add the baby bok choy, brown rice, garlic and ginger. Season with salt and pepper to taste, stir until combined and cover. Allow everything to steam for another 2-3 minutes.
- Uncover the veggies, transfer them equally to four serving dishes. Top the veggies equally with the seared salmon and serve.