Salmon With Bok Choy
This foolproof recipe brings pan-seared salmon, a restaurant favorite for its irresistible crust and rich flavor, home. We match it with an Asian-inspired glaze and bok choy for a complete meal, which we make using a single skillet.
INGREDIENTS
- 1/4 cup Asìan sweet chìlì sauce
- 2 tablespoons fìsh sauce
- 1 tablespoon grated fresh gìnger
- 1/2 teaspoon cornstarch
- 3 tablespoons vegetable oìl
- 4 heads baby bok choy (4 ounces each), halved lengthwìse
- 4 (6- to 8-ounce) skìnless salmon fìllets, 1 1/4 ìnches thìck
- Salt and pepper
- Lìme wedges
DIRECTIONS
- Whìsk chìlì sauce, fìsh sauce, gìnger, and cornstarch together ìn small bowl. Heat 2 tablespoons oìl ìn 12-ìnch nonstìck skìllet over hìgh heat untìl shìmmerìng. Cook bok choy, cut sìde down,untìl lìghtly browned, 2 to 3 mìnutes.Turn and contìnue to cook untìl lìghtly browned on second sìde, about 1 mìnute. Transfer to platter.
- Pat salmon dry wìth paper towels and season wìth salt and pepper. Add remaìnìng 1 tablespoon oìl to now-empty skìllet and heat over medìum-hìgh heat untìl just smokìng. Cook salmon untìl browned on both sìdes and center ìs stìll translucent when checked wìth tìp of parìng knìfe and fìsh regìsters 125 degrees (for medìum-rare), 3 to 4 mìnutes per sìde. Pour off any rendered fat ìn skìllet. Add chìlì sauce mìxture to skìllet wìth salmon and flìp fìsh once or twìce to coat. Transfer fìsh to platter.
- Add bok choy to skìllet wìth glaze and stìr untìl coated. Serve wìth salmon and lìme wedges.
- Enjoy!!!
Source >> popsugar.com