Name: Ginger-Glazed Salmon with Bok Choy and Carrots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 tbsp (45 ml) low-sodium soy sauce; 1 tbsp fresh ginger, finely chopped; 1 tbsp brown sugar; 1 tbsp (15 ml) rice vinegar; 2 tsp (10 ml) toasted sesame oil; 1 tsp (5 ml) sambal oelek; 2 garlic cloves, chopped; 1 ½ lb (675 g) skinless salmon fillet, cut into 4 pieces; 1/3 cup (75 ml) water; ½ lb (225 g) bok choy, halved lengthwise; 3 carrots, cut into ribbons with a vegetable peeler; 1 tsp (5 ml) toasted sesame oil; ¼ cup (40 g) unsalted roasted peanuts, roughly chopped; Cilantro leaves, for serving (optional)

Preparation

Salmon
- In a large non-stick skillet off of the heat, whisk together all of the ingredients except for the salmon and water. Arrange the salmon in the skillet, flat-side up. Cook over medium heat for 5 minutes or until the sauce is reduced by half and the salmon is caramelized. Flip the salmon over and cook for another 2 minutes or until just cooked. Set aside on a serving dish. Add the water to the sauce and bring to a boil. Pour over the salmon.
Vegetables
- Place a steamer basket in the bottom of a large pot. Add enough water to just reach the bottom of the steamer. Cover and bring to a boil.
- In a bowl, combine the vegetables with the sesame oil. Season with salt. Place the bok choy in the steamer basket. Cover and cook for 2 minutes. Add the carrot ribbons. Cover and cook for 30 seconds or until the vegetables are tender, making sure there is always enough water in the pot.
- Serve the salmon with the vegetables. Sprinkle with the peanuts and cilantro leaves, if desired. Delicious served with jasmine rice.

Ginger-Glazed Salmon with Bok Choy and Carrots

Categories

Ingredients

Salmon

Vegetables

Preparation

Salmon

Vegetables

Personal Note

To help you with this recipe

RICARDO Straight Handle Peeler