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
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4 people
4 6-ounces skinless salmon fillets
salt and pepper
2 tablespoons olive oil
½ cup chopped almonds
1 large bunch of small bok choy such as Shanghai bok choy
1 garlic clove minced
1 tablespoon grated fresh ginger
1 tablespoon olive oil
2 tablespoons water
2 tablespoons dark soy sauce
fresh ground pepper
2 tablespoons hoisin sauce
finely sliced fresh basil leaves (optional)
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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