Pan-fried salmon with ponzu sauce and bok choy
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 293, total fat 16 G., saturated fats 3 G., proteins 34 G., carbohydrates 3 G., fiber 0 G., cholesterol 0 mg, sodium 0 mg, sugar 0 G.
Calories 293, total fat 16 G., saturated fats 3 G., proteins 34 G., carbohydrates 3 G., fiber 0 G., cholesterol 0 mg, sodium 0 mg, sugar 0 G.
This typically Asian dish is incredibly easy to prepare, delicious, and light! Plus, it takes less than half an hour. Salmon fillet is pan-fried and served with steamed bok choy. Japanese ponzu sauce adds incredible flavor to the entire dish. It's hard to find in stores, but you can make it yourself using soy sauce, rice vinegar, lime juice, and spices. Make the sauce ahead of time and store it in the refrigerator so you can pour it over the fish and vegetables and enjoy it anytime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ponzu sauce
- 0.5 cup soy sauce
- 3 tablespoons of water
- 2 tbsp. l. rice vinegar
- 1.5 tbsp freshly squeezed lime juice
- 1 cm ginger root, peeled and grated (about 1 tbsp)
- 1 serrano pepper, stem removed, leaving seeds, and thinly sliced
- 1 green onion, thinly sliced
Fish and vegetables
- 8 bunches small bok choy, halved, or 3 medium bunches, quartered, about 0.5 kg, rinsed thoroughly
- 4 skinless salmon fillets (150-170 g each)
We recommend
Recipes with similar ingredients: salmon, bok choy cabbage, soy sauce, rice vinegar, lime juice, ginger root, serrano pepper
Cooking the dish according to the recipe:
- Combine all the ponzu sauce ingredients in a small bowl and set aside. Add about 2.5 cm of water to a wok or skillet and bring to a boil over medium heat.
- Place the bok choy in a bamboo or collapsible steamer basket and cover with a lid. Place the basket over simmering water, cover, and steam until tender, about 3 minutes for small bunches and 4 minutes for medium bunches.
- Meanwhile, heat a large nonstick skillet over high heat. Season the fish with salt and black pepper. Place the fillets, rounded side down, in the skillet and cook until golden brown and crispy on one side, about 2 minutes.
- Reduce heat to medium, flip salmon and cook on the other side until desired doneness, about 6-7 minutes for medium, 8-9 minutes for medium, and 11-12 minutes for well done.
- Divide the fish and bok choy among 4 plates and serve, drizzling each serving with 2-3 tablespoons of ponzu sauce. Set the remaining sauce aside. Store leftover ponzu in an airtight container in the refrigerator for up to 1 week..
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