Steamed Baby Bok Choy with Broiled Salmon and a Warm Roasted Tomato and Lemon Vinaigrette

Total Time:
42 min
Prep:
12 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups cherry tomatoes, halved
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh marjoram leaves
  • 1 teaspoon lemon zest
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves
  • 4 bulbs baby bok choy
  • 3/4 cup water
  • 1/2 teaspoon white pepper
  • 4 (6-ounce) portions salmon fillets
  • 8 sprigs fresh marjoram
Directions
  • Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

  • Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack. Cook until the tomatoes are well caramelized, 8 to 10 minutes. Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the vinaigrette and toss to blend. Set aside until ready to use.

  • Place the bok choy in a Dutch oven with the water and turn the heat up to high. When the water begins to boil, season the bok choy with 1 teaspoon of the salt and the 1/2 teaspoon white pepper. Place a lid on the pan and steam the bok choy until most of the liquid has evaporated and the bok choy is tender, about 6 to 7 minutes. Remove from the Dutch oven and slice each bulb in half lengthwise. Place the bok choy, cut side down, on a plate with the leaves in toward the center of the plate and the bulb ends facing towards the rim.

  • To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper. Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and lay the salmon on the bed of bok choy. Top with the tomato and lemon vinaigrette.


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