Sesame Salmon Bok Choy Recipes

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES

Steps:

• Pre Heat oven to 350F
• Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
• Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
• Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
• Divide among 2 bowls.
• Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

SESAME SALMON FILLETS AND BOK CHOY

Steps:

• In shallow dish, combine sesame seeds, grated ginger, peppercorns and salt.
• In another dish, lightly beat egg.
• Dip each salmon fillet into egg, letting excess drip off.
• Gently press into sesame mixture, turning to coat.
• In large nonstick skillet, heat vegetable oil over medium-high heat; cook salmon, turning once, for 4 to 8 minutes or until golden.
• Transfer to plate.
• Wipe out skillet.
• Add bok choy, red pepper, vinegar, soy sauce and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted.
• Arrange salmon over bok choy; cover and cook for 3 to 4 minutes or until fish flakes easily when tested with fork.

TERIYAKI SALMON TOPPED WITH BOK CHOY

Steps:

• In a small bowl mix the Teriyaki sauce, soy sauce, mirin, ginger and garlic pour all but 4 tbsp of the marinade over salmon and let it marinade for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.
• Preheat the oven to 350F/180C.
• Take the salmon fillet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.
• While the salmon and the bok choy are cooking, put the marinade in a small saucepan and bring to a boil. Set aside
• Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelized top, watch closely!
• Take the salmon out of the oven and brush additional marinade over the salmon and bok choy, sprinkle with sliced spring onions and sesame seeds.
• Serve immediately with rice, noodles or on it's own for a low carb dinner.

MISO SALMON WITH SESAME BOK CHOY

Steps:

• Slice the salmon fillet in 4 equal pieces.
• In a small bowl, whisk in miso paste, maple syrup, soy sauce and chopped garlic until well blended.
• In a ziploc bag or tupperware (with a lid), add the miso marinade and salmon pieces. Make sure the marinade evenly covers all the salmon fillets and marinate for at least 1 hour (no more than 3).
• In a pan over medium/high heat, add bok choy and sautee for 2 minutes. Add sesame oil and sesame seeds and sautee for another 2 minutes. Season with salt and pepper and transfer to a plate. Set aside.
• In a separate pan over high heat, add grapeseed oil and salmon fillets and cook on each side for about 3 minutes, or until salmon is almost cooked through - you want to pull the salmon out of the pan a little earlier because it will continue to cook away from the heat.
• Serve the miso salmon pieces on top of sesame bok choy.

SALMON WITH SESAME-GINGER QUINOA

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.