Salmon with Bok Choy and Snow Peas

Roasted Salmon last night turned into Salmon with steamed bok choy and snow peas today. The combination is healthy and tastes magical. This was quick and easy to prepare. I had just enough bok choy and snow peas left over from my Chicken Pho.

Bok Choy is also known as chinese cabbage. It has a mild, distinctive flavor that combines well with other vegetables, sauces and noodles. For this dish, I steamed the bok choy and snow peas in some chicken stock until they turned bright green with a fresh, crunchy bite.

I layered the vegetables on a plate and then shredded the salmon before gently placing on top of the veggies. A bit of salt and pepper and some chopped cilantro made this delicious.

This recipe served just me.


  • 2 ounces baked salmon fillet

  • 5 leaves baby bok choy

  • 8 snow peas

  • 1/3 cup low sodium chicken broth

  • Cilantro sprigs, roughly chopped

  • Salt & pepper to taste


  • Bring the chicken broth to boil in a saucepan and return heat.
  • Add the bok choy and the snow peas. Cover and cook until bright green. Do not over cook. This only takes a minute or two.
  • Remove the vegetables from the saucepan and place on a serving plate.
  • Gently flake the salmon and add to the veggies.
  • Sprinkle on chopped cilantro, salt and pepper to taste.