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Salmon With Bok Choy, Asian Sauce and Salmon Roe

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“From our state newspaper and their Seven Recipes in Seven Days feature.”

Ingredients Nutrition


  1. Place the salmon pieces on a plate and drizzle with the oil and season well.
  2. Prepare the bok choy and steam in a bamboo steamer.
  3. For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
  4. When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
  5. To serve, place a bed of bok choy on each plate and top with the salmon and roe.
  6. Drizzle over the sauce.
  7. Steamed rice would be a great accompaniment to soak up those delicious juices.
  8. Garnish with the coriander leaves.

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