Steamed Ginger Soy Salmon with Stir-Fried Bok Choy & Quinoa

About this meal

A savory Chinese-inspired dinner featuring omega-3 rich steamed salmon with fresh ginger and reduced-sodium soy, served alongside stir-fried baby bok choy and pillowy quinoa. This heart-healthy meal is designed to promote muscle gain while staying mindful of sodium and delivering classic Chinese flavors.

Ingredients

• Salmon Fillets (skinless, fresh) — 200g
• Fresh Ginger — 1 tablespoon, finely grated
• Garlic — 2 cloves, minced
• Low-sodium Soy Sauce (or tamari) — 2 teaspoons
• Toasted Sesame Oil — 1 teaspoon
• Spring Onion — 1 stalk, finely sliced
• Bok Choy (baby, fresh) — 150g
• Quinoa (uncooked) — 60g (about 1/3 cup, rinsed well)
• Water — 150 ml
• Black Pepper — To taste
• Fresh Red Chili — Optional, just a few slices for garnish

Steps

1. Rinse quinoa thoroughly, add to a small pot with water and a pinch of black pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
2. Place salmon fillet on a heat-proof plate. Top with ginger and minced garlic. Drizzle with low-sodium soy sauce and sesame oil.
3. Set up a steamer (or improvise with a pot and steaming rack), bring water to a boil, and steam salmon for 8–10 minutes until just cooked.
4. Meanwhile, heat a nonstick wok or sauté pan over medium-high heat. Add a few drops of sesame oil and stir-fry bok choy with a pinch of black pepper and a splash of water until tender-crisp (2–3 minutes).
5. Plate the steamed salmon atop a bed of quinoa. Serve the bok choy on the side. Garnish with spring onion and, if desired, fresh red chili.
6. Serve immediately.