Soy-Ginger Roasted Salmon
Chef Elaine lightly marinates the salmon in a soy-ginger sauce, bringing warmth and umami without heaviness, then roasts it low and slow for the tender flakiness we love. She pairs the fish with grilled baby bok choy for a hint of smokiness and fresh contrast, alongside fluffy jasmine rice to soak up the rich flavors. A little extra sauce is served on the side for good measure.
Nutritional facts
Protein
42g
Carbs
61g
Calories
760kcal
Fat
39g
Ingredients
Salmon, Bok Choy, Jasmine Rice, Canola and Olive Oil Blend, Green Onion, Light Soy Sauce, Oyster Sauce, Ginger, Garlic, Shaoxing Wine, Soy Sauce, Chicken Bouillon, Kosher Salt, Corn Starch, Chicken Base, Sugar, White Pepper, Mushroom Seasoning
Contains milk, fish, cereals containing gluten, wheat, soybeans, molluscs.
Reviews
4.0
Based on 137 reviews
Bok Choy was soggy
Deidre · 07/28/26
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About Elaine Phuong
Elaine Phuong, co-owner of Nong Lá Cafe across West Los Angeles, is a first-generation Chinese-Vietnamese immigrant whose cooking is shaped by watching her mother prepare the meals she grew up eating. Those early lessons—rooted in balance and simplicity—now guide the Vietnamese-Chinese dishes she creates, resulting in food that feels familiar, comforting, and easy to enjoy—food you can return to day after day
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