Salmon With Bok Choy, Asian Sauce and Salmon Roe
"From our state newspaper and their Seven Recipes in Seven Days feature."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (246.9 g)
- Calories 356.7
- Total Fat - 20 g
- Saturated Fat - 3.4 g
- Cholesterol - 115.4 mg
- Sodium - 778.5 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 1.9 g
- Sugars - 6.1 g
- Protein - 31.7 g
- Calcium - 41.6 mg
- Iron - 2.3 mg
- Vitamin C - 63.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the salmon pieces on a plate and drizzle with the oil and season well.
Step 2
Prepare the bok choy and steam in a bamboo steamer.
Step 3
For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
Step 4
When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
Step 5
To serve, place a bed of bok choy on each plate and top with the salmon and roe.
Step 6
Drizzle over the sauce.
Step 7
Steamed rice would be a great accompaniment to soak up those delicious juices.
Step 8
Garnish with the coriander leaves.
Tips
No special items needed.
1 Reviews
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