Ginger-Soy Salmon & Bok Choy

This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons canola oil
• 2  tablespoons fresh ginger, minced
• 2  teaspoons garlic, minced
• 1 1⁄2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
• 4  ounces shiitake mushrooms, stems discarded, caps sliced
• 1  cup carrot, shredded
• 4 (5 -6 ounce)  salmon fillets
• 3  tablespoons reduced sodium soy sauce
• 3  tablespoons orange marmalade

• Garnish

•  toasted sesame seeds

Directions

1. Heat broiler.
2. Heat oil in a a large, deep oven proof nonstick skillet.
3. Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
4. Add bok choy, mushrooms and carrots.
5. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
6. Remove to a serving bowl; cover to keep warm.
7. Place salmon skin side down in skillet,
8. In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
9. Spoon about half of soy sauce mixture over salmon.
10. Broil 4 to 6 minutes until salmon is just cooked through.
11. Drizzle with remaining soy sauce mixture and serve with the vegetables.
12. Top with sesame seeds, if desired.