Blackened Asian Salmon with Pan Roasted Bok Choy
Blackened Asian Salmon With Pan Roasted Bok Choy
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Asian
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Simple, healthy and delicious this recipe will quickly become a household staple. Savory Black Garlic Tamari balsmaic, nutty sesame oil, earthy and spicy Black Garlic Shiitake Rub, and savory Roasted Shallot oil combine for a burst of flavor in every bite! Perfect for those lazy weeknight meals.
Ingredients
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1 lb Salmon, cut into 4 portions
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1 Tbsp Sriracha Sea Salt
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3 Tbsp Black Garlic Tamari Soy Balsamic Vinegar
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1 Tbsp Toasted Sesame Oil
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1 Tbsp Black Garlic Shiitake Rub
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2 Tbsp Roasted Shallot Infused Olive Oil
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2 Heads of Baby Bok Choy, cleaned & stems separated
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1 tsp Sriracha Sea Salt
For the Salmon
For the Boky Choy
Directions
Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.
To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.
Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.
Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.
Remove from the pan, arrange alongside the bok choy and serve! Enjoy!
Recipe Note
If you want a little flavor for the Bok Choy, we recommend finishing with a drizzle of the Black Garlic Tamari Soy Balsamic Vinegar!
1 comment
Pam Burnham
I made this recipe today—both the salmon and the baby bok choy. I’m really not 100% behind salmon, but this sauce really made it palatable. Excellent flavors. I’m a big fan of bok choy, however, and I think I’ll use the same sauce recipe on the bok choy next time I make it, whether I’m preparing the salmon or not. I may also throw in a little minced/chopped garlic, just for good measure.
Very pleased with all the ingredients I purchased to make this recipe. Great stuff!
I made this recipe today—both the salmon and the baby bok choy. I’m really not 100% behind salmon, but this sauce really made it palatable. Excellent flavors. I’m a big fan of bok choy, however, and I think I’ll use the same sauce recipe on the bok choy next time I make it, whether I’m preparing the salmon or not. I may also throw in a little minced/chopped garlic, just for good measure.
Very pleased with all the ingredients I purchased to make this recipe. Great stuff!