Blackened Asian Salmon With Pan Roasted Bok Choy
Blackened Asian Salmon With Pan Roasted Bok Choy
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Asian
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Simple, healthy and delicious this recipe will quickly become a household staple. Savory Black Garlic Tamari balsamic, nutty sesame oil, earthy and spicy Black Garlic Shiitake Rub, and savory Roasted Shallot oil combine for a burst of flavor in every bite! Perfect for those lazy weeknight meals.
Ingredients
- For the Salmon
- 1 lb Salmon, cut into 4 portions
-
1 Tbsp Sriracha Sea Salt
-
3 Tbsp Black Garlic Tamari Soy Balsamic Vinegar
-
1 Tbsp Toasted Sesame Oil
-
1 Tbsp Black Garlic Shiitake Rub
-
2 Tbsp Roasted Shallot Infused Olive Oil
- For the Boky Choy
- 2 Heads of Baby Bok Choy, cleaned & stems separated
-
1 tsp Sriracha Sea Salt
Directions
- Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.
- To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.
- Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
- Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.
- Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
- Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.
- Remove from the pan, arrange alongside the bok choy and serve! Enjoy!
Recipe Note
If you want a little flavor for the Bok Choy, we recommend finishing with a drizzle of the Black Garlic Tamari Soy Balsamic Vinegar!
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