Seared Salmon with Baby Bok Choy and Spicy Ginger Sauce
- Level: Easy
- Yield: 4 servings of fish, 4 (4-ounce) servings of bok choy
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- Nutritional Analysis
- Per Serving
- Calories
- 293
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 3 grams
- Protein
- 34 grams
- Total: 22 min
- Prep: 2 min
- Cook: 20 min
Ingredients
Sauce:
1/2 cup soy sauce
3 tablespoons water
2 tablespoons rice wine vinegar
1 1/2 tablespoons freshly squeezed lime juice
1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon )
1 serrano chile, stemmed and sliced (with seeds)
1 scallion, (green and white) thinly sliced
Fish and Vegetables:
8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed
4 (5 to 6 ounce) salmon fillets, skinned
Kosher salt freshly ground black pepper
Directions
- For the sauce: Whisk together the soy sauce, water, vinegar, lime juice, ginger, serrano and scallion in a small bowl and set aside.
- Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
- Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
- Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the sauce. Pass extra sauce at the table. Store leftover sauce in airtight container in refrigerator for 1 week.