Blackened Asian Salmon with Pan Roasted Bok Choy

Blackened Asian Salmon with Pan Roasted Bok Choy

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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Author

Olivelle

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Cuisine

Ingredients

• 1 lb Salmon, cut into 4 portions
• 1 Tbsp Sriracha Flake Sea Salt
• 3 Tbsp Black Garlic Tamari Barrel Aged Balsamic
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Black Garlic Shiitake Rub & Seasoning
• 2 Tbsp Roasted Shallot Infused Olive Oil
• 2 Heads of Baby Bok Choy, cleaned & stems separated
• 1 tsp Sriracha Flake Sea Salt

Directions

1. 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.
2. 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.
3. Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
4. 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.
5. Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
6. 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.
7. Remove from the pan, arrange alongside the bok choy and serve! Enjoy!