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.
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
Amount Per Serving
Calories 309Calories from Fat 207
% Daily Value*
Saturated Fat 3g19%
Vitamin C 95mg115%
Vitamin A 9400IU188%
* Percent Daily Values are based on a 2000 calorie diet.
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.