Wednesday, December 21, 2011

Thai Glazed Salmon with Baby Bok Choy

I have a new obsession.  I cannot stop eating Baby Bok Choy! I’ve bought it several times in the past week and added it as a side to way too many things.  I decided to take advantage of the salmon sale at Whole Foods and act like I was dining at a restaurant.

I mixed this one up impromptu so the quantities are guesstimates.

2 Salmon fillets
1 tbs wok oil
1 tbs chopped ginger
4 tbs soy sauce
3 tbs Sriracha
2 heads baby bok choy
Salt and pepper to season

Preheat the oven to 425 degrees.  Salt and pepper both sides of the salmon filet and put aside.  Heat 1 tbs wok oil in a sauté pan and add chopped ginger.  Once the ginger starts to sizzle, add Sriracha and 3 tbs soy sauce.  

Once the sauce has heated up, add the salmon skin side down.  

Cook for 3 minutes while spreading with sauce.  

Transfer salmon to an oven safe pan and cook in the oven for 6 minutes.

While your salmon is cooking, return the sauté pan to the heat and add 1 tbs soy sauce.  Place bok choy in the pan flat side down and stir.  

The leaves will wilt within a couple of minutes so keep an eye on it and keep stirring.  

The salmon and bok choy will be ready around the same time.  Remove the salmon from the oven and plate with your bok choy.  Being the Nigerian that I am, I couldn’t help myself and I added rice. Stop judging!

I absolutely LOVED this dish. It made me wonder what I’ve been doing going to restaurants for such simple dishes.  I’m still on a hunt for Thai basil. Once I find that, I’ll be golden.

Hungry yet?

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