Salmon With Bok Choy, Asian Sauce and Salmon Roe |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From our state newspaper and their Seven Recipes in Seven Days feature. Ingredients:
4 (150 g) salmon fillets (skin on) |
1 tablespoon vegetable oil |
salt (to taste) |
ground pepper (to taste) |
1 bunch bok choy (tops trimmed, washed and quartered) |
1 tablespoon garlic (minced) |
1 tablespoon ginger (grated) |
1 chili (red chopped to your taste) |
1 tablespoon palm sugar |
2 tablespoons fish sauce |
2 tablespoons lime juice (about 1 lime) |
2 tablespoons salmon roe (a small jar optional but wonderful) |
coriander leaves (to serve) |
Directions:
1. Place the salmon pieces on a plate and drizzle with the oil and season well.
2. Prepare the bok choy and steam in a bamboo steamer.
3. For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
4. When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
5. To serve, place a bed of bok choy on each plate and top with the salmon and roe.
6. Drizzle over the sauce.
7. Steamed rice would be a great accompaniment to soak up those delicious juices.
8. Garnish with the coriander leaves.
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