• 4 (6-ounce) cooked salmon fillets
• Bottle of chili sauce
• Lower-sodium soy sauce
• Fresh ginger
• Scallions

Directions
Preheat oven to 425.

Combine 1/4 cup chili sauce, 1 teaspoon lower sodium soy sauce, 1 tablespoon freshly grated peeled fresh ginger, and 1 tablespoon chopped scallions.

Spread sauce evenly over salmon fillets; place on a foil-lined baking sheet.

Bake just until heated through and golden on top (about 5-10 minutes).

Notes
Makes 4 servings

• 1/3 cup soy sauce
• salt to taste
• garlic powder to taste
• lemon pepper to taste
• 1 1/2 pounds salmon fillets
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Notes
Makes 4 servings

Bok choy
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 Tbsp minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt

Sauce
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 Tbsps chopped fresh cilantro
3 Tbsps brown sugar
2 Tbsps Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

Directions
Preheat oven to 250F.

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250F for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; saute 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.

Makes 8 servings