Chia Crusted Salmon with Soy Bok Choy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 43
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 40
- Cholesterol
- 94
- Sodium
- 1131
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1/4 cup Dijon mustard
2 tablespoons Sriracha
Kosher salt and freshly ground black pepper
Four 6-ounce skinless salmon fillets
1/3 cup black chia seeds
1/4 cup vegetable oil
4 baby bok choy, halved
3 tablespoons soy sauce
2 tablespoons maple syrup
Directions
- Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.
- Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.
- Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.
- Wipe out the skillet.
- While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy.