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Ginger-Scallion Salmon with Bok Choy and Broccoli

Gluten-Free Ginger-Scallion Salmon with Bok Choy and Broccoli

Name: Gluten-Free Ginger-Scallion Salmon with Bok Choy and Broccoli
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 600 g fresh salmon fillets, skin on, pin bones removed; 400 g baby bok choy, halved lengthwise; 350 g broccoli, cut into small florets; 2 tbsp olive oil; 20 g fresh ginger, finely grated; 3 scallions, green tops and white parts separated, sliced; 1 tsp maple syrup; 1 tbsp water; 1.25 tsp fine salt

Crisp-skinned salmon and browned greens are finished with a reduced ginger-scallion glaze, gently sweet and deeply savory.

Fits Celiac, AIP, Hashimoto's and 12 more diets

Plan your dinnersGluten checks every recipe for everyone at your table. Free.

Ginger-Scallion Salmon with Bok Choy and Broccoli

35 mintotal

4servings

9ingredients

Ingredients

600 g fresh salmon fillets, skin on, pin bones removed
400 g baby bok choy, halved lengthwise
350 g broccoli, cut into small florets
2 tbsp olive oil
20 g fresh ginger, finely grated
3 scallions, green tops and white parts separated, sliced
1 tsp maple syrup
1 tbsp water
1.25 tsp fine salt

Method

Heat oven to 425°F; salt salmon and pat skin dry.
Roast salmon skin-side up until crisp and 145°F/63°C at center.20 min timer
Set aside the kids' salmon; return it to the tray to finish roasting.Kids’ plate comes out here
Roast bok choy and broccoli until tender with browned edges.15 min timer
Sizzle ginger and scallion whites in remaining oil until fragrant.
Add maple and water; reduce until thick, spoon over adult servings.

Kids’ plate: Salmon and Green Trees

On the plate: Plain roasted salmon flakes with tender broccoli florets and bok choy pieces.

Make it a game: Let the broccoli be little trees around the salmon. Choose where each tree sits on the plate.

Set it aside at step 3, before the grown-ups’ sauce or spice goes on.

Why it works

Hashimoto's thyroiditis: Salmon, bok choy, broccoli and olive oil, with no soy, legumes or dairy.
Gluten-free: No grains or sauces are used; the glaze is made with ginger, scallion, maple and water.
Low-histamine: Fresh salmon and vegetables are roasted without citrus, vinegar, fermented sauce or broth.
Kid (4–12): Plain salmon flakes and tender broccoli and bok choy make a simple plate.
Toddler (1–3): Flaked salmon and soft, small-cut broccoli and bok choy.

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