Blackened Asian Salmon with Pan Roasted Bok Choy
Blackened Asian Salmon with Pan Roasted Bok Choy
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
A burst of bold flavors in every bite! The salmon is perfectly blackened, with a crispy, smoky crust, while the tender bok choy adds a satisfying crunch. Sweet, savory, and just the right amount of heat, this dish is an exciting mix of earthy spices and rich, umami-packed goodness. It’s a simple, healthy dinner that’s full of flavor and sure to become a household favorite.
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Ingredients
For the Salmon
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1 lb Salmon, cut into 4 portions
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1 Tbsp Sriracha Flake Sea Salt
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3 Tbsp Black Garlic Tamari Barrel Aged Balsamic
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1 Tbsp Toasted Sesame Oil
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1 Tbsp Black Garlic Shiitake Rub & Seasoning
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2 Tbsp Roasted Shallot Infused Olive Oil
For the Boky Choy
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2 Heads of Baby Bok Choy, cleaned & stems separated
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1 tsp Sriracha Flake Sea Salt
Directions
Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.
To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.
Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.
Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.
Remove from the pan, arrange alongside the bok choy and serve! Enjoy!
Recipe Note
If you want a little flavor for the Bok Choy, we recommend finishing with a drizzle of the Black Garlic Tamari Soy Balsamic Vinegar!
1 comment
Pam Burnham
I made this recipe today—both the salmon and the baby bok choy. I’m really not 100% behind salmon, but this sauce really made it palatable. Excellent flavors. I’m a big fan of bok choy, however, and I think I’ll use the same sauce recipe on the bok choy next time I make it, whether I’m preparing the salmon or not. I may also throw in a little minced/chopped garlic, just for good measure.
Very pleased with all the ingredients I purchased to make this recipe. Great stuff!
I made this recipe today—both the salmon and the baby bok choy. I’m really not 100% behind salmon, but this sauce really made it palatable. Excellent flavors. I’m a big fan of bok choy, however, and I think I’ll use the same sauce recipe on the bok choy next time I make it, whether I’m preparing the salmon or not. I may also throw in a little minced/chopped garlic, just for good measure.
Very pleased with all the ingredients I purchased to make this recipe. Great stuff!