Grilled soy-ginger salmon served with wilted bok choy and rice

Now that the outdoor pool that we belong to has opened, we swim most evenings. And as much as we love relaxing and splashing in the perfect cool water, pooltime pushes our dinner later. After all, school is still in session for us. So our evenings sometimes end in a flurry of delivery pizza or grilled hot dogs. Not exactly good for you stuff. This is a perfect meal for those hot summer evenings. Quick, easy, and healthy.

Grilled soy-ginger salmon
Adapted from allrecipes.com

1.5 pound salmon fillets
1/3 cup brown sugar, divided
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/3 cup soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice

Mix lemon pepper, garlic powder, and 1 tablespoon of brown sugar. Rub salmon with this seasoning mixture.

Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, and stir in orange juice.

Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.

Preheat grill on high for 5-10 minutes. Turn burners down to medium-low. Place salmon on grill, skin side down. Close grill top and cook for for about 10 minutes until the fish is opaque throughout.

Wilted bok choy with soy sauce and cashews
Adapted from The Food Network

1 tablespoon sesame oil
1 tablespoon vegetable oil (optional)
1 bunch bok choy, sliced crosswise into 1/2-inch thick slices
1 and 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/2 cup cashews

Heat oil in a large skillet over medium heat. Add bok choy and sauté 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with black pepper. Arrange bok choy on plates and top with cashews just before serving.