Ginger-Soy Steamed Salmon with Stir-Fried Bok Choy & Shiitake Mushrooms

About this meal

This is a high-protein, savory Chinese-inspired lunch featuring gently steamed salmon marinated with fresh ginger, garlic, and soy sauce, served alongside stir-fried bok choy and shiitake mushrooms, finished with a touch of sesame oil and scallions. It's balanced with whole grain brown rice for complex carbohydrates, supporting muscle gain and optimal energy.

Ingredients

• Fresh salmon fillet — 180g
• Bok choy — 120g
• Shiitake mushrooms — 80g
• Brown rice — 100g (uncooked)
• Low-sodium soy sauce — 2 tbsp
• Fresh ginger — 10g, minced
• Garlic — 2 cloves, minced
• Sesame oil — 1.5 tsp
• Scallions — 2 stalks, chopped
• Toasted sesame seeds — 1 tsp
• Black pepper — 1/2 tsp
• Water — as needed for steaming and rice

Steps

1. Rinse and soak brown rice for 20 minutes, then cook as directed.
2. Marinate the salmon fillet with 1 tbsp soy sauce, ginger, garlic, and black pepper for at least 10 minutes.
3. Set up a steamer. Steam the marinated salmon for 8-10 minutes until cooked through but moist.
4. While the salmon is steaming, heat 1 tsp sesame oil in a wok over medium-high heat.
5. Stir-fry bok choy and shiitake mushrooms with the remaining soy sauce until just wilted and mushrooms are tender (about 4 minutes).
6. Arrange brown rice, salmon, and stir-fried vegetables on a plate.
7. Drizzle with remaining 0.5 tsp sesame oil and sprinkle with scallions and sesame seeds.
8. Serve hot.