Prep time: 9 minutes
Cook time: 9 minutes
Number of Servings: 4
Ingredients
- 1 cup red peppers, roasted, drained
- 2 cups chopped bok-choy
- 1 tablespoon salted butter
- 5 oz. salmon steak
- 1 lemon, sliced very thinly
- 1/8 tablespoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon sriracha sauce
- Place oil in a skillet
- Place all but 4 slices of lemon in the skillet.
- Sprinkle the bok choy with the black pepper.
- Stir fry the bok-choy with the lemons.
- Remove and place on four plates.
- Place the butter in the skillet and stir fry the salmon, turning once.
- Place the salmon on the bed of bok-choy.
- Divide the red peppers and encircle the salmon.
- Place a slice of lemon atop the salmon.
- Drizzle with sriracha sauce.
- Freeze the cooked salmon in individual zip-lock bags. Place the bok-choy, with the
- remaining ingredients into one-cup containers. Microwave the salmon for one minute and the frozen bok choy for two. Assemble to serve.
Nutritional Value:
Calories: 410,
Total Fat: 30g,
Protein: 30g,
Total Carbs: 7g,
Dietary Fiber: 2g,
Sugar: 0g,
Sodium: 200mg
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