The perfect combination of sweet (salmon) and bitter (bok choy) is sure to please. Serve with with a side of rice for a fuller meal.
- Salmon filets – enough for guests to have a 4 inch square portion
- 4 bok choy hearts and leaves
- Cooked rice (optional)
- Salt and Pepper
- Olive oil
Mise and Cooking
- Slice salmon filets into squares for each serving
- Quarter the bok choy hearts and do not remove leaves. Toss in salt, pepper, and olive oil.
- Rough chop the garlic and set aside.
- Lightly coat salmon with salt and pepper. Pan fry salmon in olive oil on high heat to crisp the outside. Avoid turning more than once or you will risk the salmon falling apart in the pan. You can watch it cook through and will see the sides change colour.
- Stir fry the bok choy, adding garlic half-way through cooking so it does not burn. We recommend rough chop on the garlic, leaving it in larger pieces.
- Salmon should be cooked to medium rare for our preference, with the insides staying soft and pink. This will have a creamy texture. Outside should be dark golden and crispy.
- Serve with rice on the side for a more filling plate, or skip for a lunch portion.
We really enjoy this pairing because of the sweet and bitter mix. Your salmon should flake off nicely with a fork (you should never have to cut your salmon with a knife).