Asian Salmon With Bok Choy Recipes

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

ASIAN SALMON WITH BOK CHOY AND MUSHROOMS

Steps:

• To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
• Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
• Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon. Brush fish with glaze.

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

SALMON WITH BOK CHOY, ASIAN SAUCE AND SALMON ROE

Steps:

• Place the salmon pieces on a plate and drizzle with the oil and season well.
• Prepare the bok choy and steam in a bamboo steamer.
• For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
• When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
• To serve, place a bed of bok choy on each plate and top with the salmon and roe.
• Drizzle over the sauce.
• Steamed rice would be a great accompaniment to soak up those delicious juices.
• Garnish with the coriander leaves.

ASIAN-SPICED SALMON WITH BRAISED BOK CHOY

Steps:

• Put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding Put the skillet over medium-high heat.
• Rub the fillets with the five-spice powder.
• Put the salmon in the skillet, skin side down, cover, and cook for 3 minutes.
• Turn the fillets over and cook for 3 minutes.
• Turn off the heat and let the salmon keep warm in the skillet.
• While the salmon cooks, fill the sink with cold water.
• Put the remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or wok over medium-low heat.
• Peel the garlic.
• Drop the garlic down the chute of a food processor with the motor running.
• Scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
• While the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves.
• Cut the leafy top half of the bok choy crosswise into 2-inch wide strips at and the thicker bottom half into 1-inch wide strips.
• Wash briefly, but vigorously, in the sink and add to the skillet, without draining.
• Season with salt and pepper to taste, add the chicken stock, and stir.
• Raise the heat to high, cover, and cook for 4 to 5 minutes until the thickest part of the stems are just tender.
• Put salmon fillet in the center of a large soup plate with the bok choy on both sides.
• Spoon the cooking broth from the bok choy over the top of the bok choy.