Seared Asian Style Salmon
Honey, you’re going to be head over heels for this honey, garlic and ginger soy sizzled salmon. Served up with a green garland of baby pak choy, spring onions and coriander, dinner has scarcely been so simple and delicious
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
150 g
rice
1 knob
ginger
2 clove
garlic
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bunch
spring onions
1 bunch
baby bok choy
1 tbs
coriander
Not included in your delivery
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
pepper
salt
Utensils
Cooking Steps
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.
Peel and finely dice the ginger and peel and crush the garlic. Slice the spring onions. Chop the baby bok choy and the coriander. Combine the ginger, garlic, honey, and soy sauce in a bowl, adding more soy sauce if desired. Brush the salmon with the sauce on both sides and reserve the remaining dressing.
Heat a lightly oiled frying pan to a low-medium heat and pan fry the salmon, skin side down for about 2-3 minutes on each side or until cooked to your liking; remove from the pan & cover to keep warm. Drizzle a little of the reserved dressing in the pan and quickly toss the spring onions and bok choy until heated through- be careful as the sugar in the honey burns quickly if left unattended.
Serve the salmon on a bed of rice with the tossed vegetables and sprinkle with coriander.
Did you know? Bok choy has been nicknamed “soup spoon” because of the shape of it’s leaves.
