Tip : This dish is meant to be a bit spicy so don't reduce the hot chili sauce unless you really can't take the heat. Add a bit more if you like it hot.
Ingredients
- 2 3-4 oz center cut salmon fillets
- 4 baby bok choy cut into halves or quarters
Marinade
- 1/3 cup light soy sauce
- 1/3 cup Mirin
- 2 tbsp toasted sesame seed oil
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tsp grated garlic
- 2 tbsp toasted sesame seeds
- vegetable oil spray for frying
Sauce
Instructions
Gather all ingredients before starting recipe.
- Whisk together 1/3 cup light soy sauce, 1/3 cup Mirin, 1 tbsp honey, 1 tsp grated ginger and 1 tsp grated garlic. Mix the marinade ingredients and pour about 1/3 into a re-sealable plastic bag. Add the salmon fillets and refrigerate for .
- If your sesame seeds are un-toasted, add 2 tbsp sesame seeds to a dry skillet and toast over medium high heat for 3-4 minutes, or until the sesame seeds are fragrant and begin to turn a golden color. Stay close and stir often.
- Add sesame seeds to remaining marinade and combine with the rest of the marinade and pour into a small sauce pan. Heat over medium heat 2-3 minutes until the sauce thickens. Set aside until ready to use.
- Slice 4 baby bok choy into halves or thirds, rinse under cold water, and thickly slice.
- Spray a medium skillet with vegetable spray and heat over medium to high heat for 2-3 minutes or until the pan is very hot. Add the salmon, skin side up, and sear for 3-4 minutes on the first side.
- Check once during the searing of the first side and then turn skin side down and sear for another 3-4 minutes, remove from skillet and set aside.
- Add the marinade remaining from the salmon to the skillet, bring to a boil, reduce by half.
- Place bok choy in a microwave proof dish, rinse, cover with cling wrap and heaton high for about 1 minute.
Serving
- Place 3-4 bok choy pieces in the bottom of a deep bowl, top with a slice of the salmon and top the salmon with the mushrooms, pour thickened marinade over the salmon and the vegetables.