Seared Salmon with Sesame Bok Choy and Spinach

  • 02.08.13
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Browsing through my cook books I came across this wonderful recipe from Gourmet cookbook. Salmon with sesame bok choy and spinach. Very flavorful dish. I prepared it with Jasmine rice alongside.

I suggest having every ingredient prepared and ready to go prior to starting the salmon, as this recipe will only take  less than 10 minutes to cook once your pan in on the fire.

Make sure that you taste the vegetables prior to seasoning with salt, as the soy may already give it the flavor needed.

Bon Appetit!!

Giangi
Tonight’s February 7, 2013 dinner:
Seared Salmon with Sesame Bok Choy and Spinach
Jasmine Rice

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SEARED SALMON WITH SESAME BOK CHOY AND SPINACH

4 boneless salmon fillets
¼ cup vegetable oil
½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
2 garlic cloves, chopped
1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
1 5oz bag baby spinach
1 ½ tablespoons finely grated peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted

Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.

Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.

Transfer to a plate and keep warm.

Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes.

Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes.

Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine.

Serve the vegetables topped with salmon and sprinkle with sesame seeds.

 

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Comments (6) Post a Reply

  1. Karen says:

    What a delicious sounding dish…I like the combination of vegetables.

  2. If you’ve got good salmon, wild of course, I’d suggest leaving the skin on and searing the skin side first to crisp it. The fat under the skin will prevent over cooking the flesh if you keep an eye on it.
    Then flip and finish at a lower heat.
    The presentation is beautiful and the crispy skin a nice contrast to the meltinyourmouth of good salmon.
    Do this with a centre cut of the fillet, the tails tend to be too lean and cook quickly. Also scaling is not only unnecessary, but stresses the flesh and ruins a lot of good salmon, save that for rockfish with scales like dimes!

    1. Thank you Jeremy for reading my blog and for your comment and all your suggestions. You are right about the skin, and when can i do get the salmon with it.
      Have a great week end. Giangi

  3. Pat Kong says:

    Great recipe! As for me, I like my salmon sushi style. Therefore, I would serve a smaller piece, starting by marinating the fish with soy sauce, searing just the outside. As for presentation, I would do it skin-side up, torching the skin until crispy. I saw this technique used by a sushi chef before and it was stunning. Of course, it will still be placed on the bok choy. Just a thought.

    1. I love that and will try it next time. Thank you so much for sharing, I sincerely appreciate it.

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