Salmon w/Steamed Bok Choy & Almonds
Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it. During my last shopping expedition, I ran across a Vietnamese grocery store where I found the Shanghai bok choy. Our supermarkets only carry the larger one, so founding the little one I was in cooking heaven. The Shanghai bok choy is squatter than the common one and has pale green leaves. The Asian supermarket sells them in a large bag as they are relatively small to bundle up. If you live near an Asian supermarket, or your store has some, I recommend you buy some for your next meal. I am also a fish lover, therefore salmon was on my list for dinner. This recipe came along as I was playing in the kitchen. The fillets of salmon are the easiest and so versatile to cook as well as the bok choy is. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 4 filets6-ounces skinless salmon
- 1 pinchsalt and pepper
- 2 tablespoonsolive oil
- 0.5 cupchopped almonds
- 1 bunchsmall bok choy such as Shanghai bok choy
- 1 clovegarlic, minced
- 1 tablespoongrated fresh ginger
- 1 tablespoonolive oil
- 2 tablespoonswater
- 2 tablespoonsdark soy sauce
- 1 pinchfresh ground pepper
- 2 tablespoonshoisin sauce
- 0.5 cupfinely sliced fresh basil leaves (optional)
Instructions
- 1
Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
- 2
TO PREPARE THE BOK CHOY:
- 3
In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.
- 4
TO PREPARE THE SALMON:
- 5
Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.
- 6
ASSEMBLE THE DISH:
- 7
Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.