Ginger-Soy Salmon and Bok Choy

2 tsp canola oil
2 tsp minced fresh ginger
2 tsp minced garlic
1 1/2 lbs bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz shitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salon fillets (5 to 6 oz each)
3 tsp reduced-sodium soy sauce
3 Tbsp orange marmalade
Garnish with toasted sesame seeds
Serve with brown rice

Heat broiler. Heat oil in a large, deep ovenproof non-stick skillet, 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant. Add bok choy, mushrooms and carrots. Stir fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. Transfer to a serving bowl; cover and keep warm. Place salmon skin side down in skillet. I a small cup, mix remaining Tbsp ginger, soy sauce and marmalade. Spoon about half of mixture over salmon. Broil 4 to minutes until salmon is cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables.