Blackened Asian Salmon with Pan Roasted Bok Choy
Blackened Asian Salmon with Pan Roasted Bok Choy
Brie Thompson
4
10 minutes
15 minutes
Bold, smoky, and a little spicy, this blackened Asian salmon is dinner with big personality. Sriracha Flake Sea Salt and Black Garlic Shiitake Rub give the salmon a deep, savory crust, and a quick sauce of Black Garlic Tamari Barrel Aged Balsamic and Toasted Sesame Oil adds sweet, nutty umami. Pan roasted bok choy cooked in Roasted Shallot Infused Olive Oil rounds out the plate.
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Ingredients
Salmon
- 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
- 2 Tbsp Roasted Shallot Infused Olive Oil, divided
Bok Choy
- 2 Heads Baby Bok Choy, cleaned, stems separated
- 1 tsp Sriracha Flake Sea Salt
Directions
Pat the salmon dry and remove the skin, if desired. Season the salmon with Sriracha Flake Sea Salt and set aside.
Whisk together Black Garlic Tamari Barrel Aged Balsamic, Toasted Sesame Oil, and Black Garlic Shiitake Rub in a small bowl to make the sauce. Set aside.
Heat a large skillet over medium heat. Add 1 Tbsp Roasted Shallot Infused Olive Oil.
Add the bok choy and sprinkle with Sriracha Flake Sea Salt. Cover and steam until crisp tender, about 5 minutes. Remove the bok choy from the pan and set aside.
Add the remaining 1 Tbsp Roasted Shallot Infused Olive Oil to the pan.
Once hot, add the salmon and sear for 1 minute per side. Drizzle the sauce over the salmon and continue cooking until the salmon flakes easily with a fork, 1 to 2 minutes per side.
Arrange the salmon alongside the bok choy. Serve immediately.
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!