Salmon w/Steamed Bok Choy & Almonds

Ingredients

4 6-ounces skinless salmon fillets

salt and pepper

2 tablespoons olive oil

½ cup chopped almonds

1 large bunch of small bok choy such as Shanghai bok choy

1 garlic clove minced

1 tablespoon grated fresh ginger

1 tablespoon olive oil

2 tablespoons water

2 tablespoons dark soy sauce

fresh ground pepper

2 tablespoons hoisin sauce

finely sliced fresh basil leaves (optional)

Preparation

TO PREPARE THE BOK CHOY:

Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.

In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.

TO PREPARE THE SALMON:

Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.

ASSEMBLE THE DISH:

Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.

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About

Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it. During my last shopping expedition, I ran across a Vietnamese grocery store where I found the Shanghai bok choy.

Our supermarkets only carry the larger one, so founding the little one I was in cooking heaven. The Shanghai bok choy is squatter than the common one and has pale green leaves. The Asian supermarket sells them in a large bag as they are relatively small to bundle up. If you live near an Asian supermarket, or your store has some, I recommend you buy some for your next meal.

I am also a fish lover, therefore salmon was on my list for dinner.

This recipe came along as I was playing in the kitchen. The fillets of salmon are the easiest and so versatile to cook as well as the bok choy is.