Chia Seed Crusted Salmon with Braised Bok Choy

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 612, total fat 43 G., saturated fats 7 G., proteins 40 G., carbohydrates 18 G., fiber 7 G., cholesterol 94 mg, sodium 1128 mg, sugar 7 G.

See how versatile chia seeds can be! They're no longer just a valuable addition to desserts and drinks. In this recipe, salmon fillets are coated with a chia seed crust and pan-fried until super crispy. Serve with sautéed bok choy in a soy sauce with maple syrup.

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.

Ingredients for the recipe:

4 skinless salmon fillets (180 g each)
1/4 cup Dijon mustard
2 tablespoons Sriracha sauce
1/3 tbsp. black chia seeds
1/4 cup vegetable oil
4 small bunches bok choy, cut in half
3 tablespoons soy sauce
2 tbsp. maple syrup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, bok choy cabbage, chia seeds, Sriracha sauce, Dijon mustard

Cooking the dish according to the recipe:

Preheat oven to 175°C. Mix mustard, Sriracha, and 0.5 teaspoon each of salt and black pepper and rub the fish with the mixture.
Place the chia seeds on a plate, then place them on the salmon skin side down, pressing gently to adhere the seeds.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Fry the salmon, seed-side down, in two pieces at a time, until golden brown around the edges and the seeds have set and formed a crust, about 3 minutes per piece. Transfer the salmon, seed-side up, to a baking sheet. Transfer to the oven and bake until done, 6-8 minutes.
Wipe out the skillet. While the salmon is baking, add the bok choy to the skillet along with the soy sauce, maple syrup, and 1/4 cup water. Cover, bring the liquid to a simmer, and simmer until the bok choy is tender, about 8 minutes. Remove the lid and continue cooking until the liquid turns into a glaze, 4-6 minutes. Serve the salmon with the bok choy.

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