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 finding 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 instead 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
- 4 salmon fillets, 6-ounces skinless s
- salt and pepper
- 2 tablespoons olive oil
- ½ cup almonds, chopped
- 1 bok choy bunch, such as Shanghai bok choy
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 2 tablespoons water
- 2 tablespoons dark soy sauce
- fresh ground pepper
- 2 tablespoons hoisin sauce
- basil, finely sliced fresh
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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.