Fried salmon with pak choi in spicy ginger sauce
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 - G., cholesterol - mg, sodium - mg, sugar - G.
Calories 293, total fat 16 G., saturated fats 3 G., proteins 34 G., carbohydrates 3 G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
This incredibly easy-to-make dish is packed with flavor, comes together quickly, and is perfect for a healthy midweek dinner. Pan-seared salmon fillet (or coho salmon, etc.) is served with steamed bok choy, and everything is drizzled with a spicy, tart ginger sauce.
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:
Sauce
- 0.5 cup soy sauce
- 3 tablespoons of water
- 2 tbsp. l. rice wine vinegar
- 1.5 tbsp freshly squeezed lime juice
- 1 cm fresh ginger, peeled and grated (about 1 tbsp)
- 1 serrano pepper, sliced into rings (with seeds)
- 1 green onion, thinly sliced
Fish and vegetables
- 8 bunches small bok choy, halved, or 3 medium bok choy, quartered, about 450g, rinsed well
- 4 salmon fillets (140–170 g), skinless
- Coarse salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: salmon, serrano pepper, ginger root, bok choy cabbage, lime juice, green onions, soy sauce
Cooking the dish according to the recipe:
- Hot ginger sauce:
Combine soy sauce, water, vinegar, lime juice, ginger, serrano pepper, and green onion in a small bowl and set aside. - Fill a wok or skillet with 2.5 cm of water and bring to a boil over medium-high heat. Place the bok choy in a bamboo steamer or collapsible steamer and cover. Place the steamer over the water, cover, and cook for about 3 minutes for small bok choy, 4 minutes for medium bok choy.
- Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with salt and pepper, place the fish, round-side down, in the skillet, and cook until golden brown and crisp, about 2 minutes. Reduce the heat to medium, flip, and cook the other side to your 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 the sauce. Store any remaining sauce in a tightly sealed container in the refrigerator for up to 1 week..
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