March 30, 2015
Caramelized Salmon Fillets With Sautéed Baby Bok Choy
A blend of sweet and heat brings complex flavor to this dish, complemented by the tang of lemon and garlic.
Yield: Serves 4
Caramelized Salmon Fillets
- Coat flesh side of salmon fillets with sugar and refrigerate for 30 minutes.
- Add water and oil to a large (not non-stick) skillet over medium-high heat. As soon as it bubbles and sizzles, add soy, chili and garlic. Lower heat to medium-low, season sugar-coated salmon with pepper, then cook fish uncovered, skin-side down, flipping halfway through, scraping any stuck chili and garlic back into sauce, until top is caramelized, about 6 to 10 minutes, depending on thickness of fillets.
- Remove salmon from skillet and place on warm serving dish, skin side down. Spoon any remaining sauce over fish and sprinkle with crispy shallots and fresh cilantro to serve.
Sautéed Baby Bok Choy With Lemon And Garlic
- Heat oil in a large skillet over medium- high heat. Add garlic and lemon zest and sauté until fragrant, about 30 seconds.
- Add bok choy, salt and pepper. Shake and sauté until just wilted, about 3 minutes. (You can substitute regular bok choy, adjusting cooking time to 3 minutes covered to soften, followed by 3 minutes uncovered, or until cooked.)