Name: Seared Salmon with Baby Bok Choy and Spicy Ginger Sauce
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings of fish, 4 (4-ounce) servings of bok choy
Ingredients: 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; 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.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Seared Salmon with Baby Bok Choy and Spicy Ginger Sauce

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