Salmon With Bok Choy, Asian Sauce and Salmon Roe
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15778
Ingredients
- 600 grams fresh salmon fillets (four skin on fillets/150 grams each)
- 1 tablespoon oil (vegetable oil)
- Salt (to taste)
- Ground pepper (to taste)
- 1 bunch bok choy (tops trimmed, washed and quartered)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (grated)
- 1 whole chili (red chopped to your taste)
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons salmon roe (a small jar optional but wonderful)
- Coriander leaves (to serve)
How to Make
-
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.
How to Make
-
Step 8: Garnish with the coriander leaves.