Seared Salmon With Ponzu And Baby Bok Choy Recipes

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

MISO-GLAZED SALMON AND BOK CHOY

Steps:

• Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
• Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
• Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

SEARED SALMON WITH SESAME BOK CHOY AND SPINACH

Steps:

• Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes. Transfer to a plate and keep warm. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine. Serve the vegetables topped with salmon and sprinkle with sesame seeds.

SEARED SALMON WITH PONZU AND BABY BOK CHOY

Steps:

• Whisk all sauce ingredients together in bowl and set aside. Pour 1 inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, cook until just tender. about 3 minutes. Heatr a large nonstick skillet over hight heat. Season the salmon with salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on one side, about 2 minutes. Reduce heat to medium, turn and cook fish about 6-7 minutes fior medium-rare, 8-9 minutes for medium and 11-12 minutes for well done. Divide salmon and bok choy among 4 plates and serve each drizzled with 2-3 tbsp. of ponzu sauce.

SEARED SALMON WITH BABY BOK CHOY AND SPICY GINGER SAUCE

Steps:

• For the sauce: Whisk together the soy sauce, water, vinegar, lime juice, ginger, serrano and scallion in a small bowl and set aside.
• Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
• Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
• Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the sauce. Pass extra sauce at the table. Store leftover sauce in airtight container in refrigerator for 1 week.