White Bok Choy & Spicy Glazed Salmon
Steamed White Bok Choy & Spicy Chili Glazed Salmon is a flavorful dish that combines the tender, mild greens with the bold, zesty kick of chili-glazed salmon. Accompanied by nutty sesame seeds, hearty brown rice, and a side of tangy kimchi, this meal offers a delightful balance of spice, texture, and freshness.
Recipe by Caleb Raff, Head Grower
Prep time
25 mins
Serves
2
Ingredients
For the Salmon:
- 2 salmon filets
- 1 tablespoon neutral oil
- 1 tablespoon chili-garlic paste (like Huy Fong)
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- Salt to taste
For the Bok Choy:
- 8 oz Allwell Greens baby white stem bok choy
- 1 clove garlic, finely minced
- 1 small piece of ginger, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon sugar
- Salt to taste
- Sesame seeds (for garnish)
Steps to follow
To Make the Salmon:
- Prepare the Glaze:
- In a small bowl, mix together the soy sauce, chili-garlic paste, and maple syrup. Set aside.
- Cook the Salmon:
- Heat the neutral oil in a heavy-bottomed pan over medium-high heat until it is shimmering but not smoking.
- Place the salmon filets skin-side down into the hot pan. Do not touch the filets.
- Cook for about 3 minutes, or until the salmon is cooked halfway up the filet.
- Flip the salmon carefully and cook for an additional 3 minutes, or until fully cooked.
- Remove the salmon from the pan and drizzle with the chili mixture. Serve with rice.
To Make the Bok Choy:
- Prepare the Seasoning Mix:
- In a small bowl, mix together the soy sauce, rice wine vinegar, sugar, minced garlic, ginger, and salt. Set aside.
- Cook the Bok Choy:
- In the same pan used to cook the salmon, add the sesame oil and heat over medium.
- Add the bok choy and stir frequently. After about 1 minute, pour in the soy sauce mixture.
- Continue cooking until the bok choy is fully wilted, about 2-3 minutes.
- Serve:
- Plate the bok choy next to the salmon, and garnish with sesame seeds. Enjoy!
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