Name: Salmon with Steamed Bok Choy and Almonds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 ounces salmon fillets (4 6-ounces skinless salmon fillets); salt and pepper (salt and pepper); 2 tablespoons olive oil (2 tablespoons olive oil); ½ cup almonds (½ cup chopped almonds); 1 bok choy bunch (1 large bunch of small bok choy such as Shanghai bok choy); 1 garlic clove (1 garlic clove minced); 1 tablespoon fresh ginger (1 tablespoon grated fresh ginger); 1 tablespoon olive oil (1 tablespoon olive oil); 2 tablespoons water (2 tablespoons water); 2 tablespoons dark soy sauce (2 tablespoons dark soy sauce); fresh ground pepper (fresh ground pepper); 2 tablespoons hoisin sauce (2 tablespoons hoisin sauce); basil (finely sliced fresh basil leaves (optional))

Salmon with Steamed Bok Choy and Almonds

20 mins total
5 mins prep
15 mins cook
serves 4 people

Skip To The Recipe

Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it. During my last shopping expedition, I ran across a Vietnamese grocery store where I found the Shanghai bok choy.

Our supermarkets only carry the larger one, so founding the little one I was in cooking heaven. The Shanghai bok choy is squatter than the common one and has pale green leaves. The Asian supermarket sells them in a large bag as they are relatively small to bundle up. If you live near an Asian supermarket, or your store has some, I recommend you buy some for your next meal.

I am also a fish lover, therefore salmon was on my list for dinner.

This recipe came along as I was playing in the kitchen. The fillets of salmon are the easiest and so versatile to cook as well as the bok choy is.

I called steamed rather than saute bok choy as the bok choy releases lots of natural moisture, adding a couple of tablespoons of water it rather created extra steam to the cooking process. Why basil? I love crisp basil and it has the same mustardy flavor of the bok choy when cooked. Of course, this is completely optional, I just happen to have some extra on hand.

TIPS:

Even though this dinner comes together in less than 30 minutes, I want to share a few tips.

~ Soak the bok choy in a large bowl with fresh cold water to remove all the sand/dirt that is hidden on the foot part of the bok choy. I rinsed mine three times.

~ Have all the ingredients ready before starting to cook. This dish will cook fast and you do not want to burn it.

~ Variations for the bok choy: You can add some chili paste at the finishing point. Chinese black vinegar as well as oyster sauce. Or simply some sesame oil with toasted sesame seeds.

~ You can replace the almonds for peanuts, or cashews.

~ Start cooking the bok choy first and then start the salmon. The salmon does not require as much supervision as bok choy does.

~ Use a wok if you have one. It is easier to stir.

A definitely a must redo.

Salmon with Steamed Bok Choy and Almonds

20 mins total
5 mins prep
15 mins cook
serves 4 people

Ingredients

Original recipe yields 4 servings Serving Size

US - Metric

4 6-ounces skinless salmon fillets

6.00 ounces
salt and pepper
2 tablespoons olive oil

2.00 tablespoons
½ cup chopped almonds

0.00 cup
1 large bunch of small bok choy such as Shanghai bok choy

1.00
1 garlic clove minced

1.00
1 tablespoon grated fresh ginger

1.00 tablespoon
1 tablespoon olive oil

1.00 tablespoon
2 tablespoons water

2.00 tablespoons
2 tablespoons dark soy sauce

2.00 tablespoons
fresh ground pepper
2 tablespoons hoisin sauce

2.00 tablespoons
finely sliced fresh basil leaves (optional)

Instructions

TO PREPARE THE BOK CHOY:

Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.

TO PREPARE THE SALMON:

Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.

ASSEMBLE THE DISH:

Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.

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