Salmon With Bok Choy, Asian Sauce and Salmon Roe

"From our state newspaper and their Seven Recipes in Seven Days feature."
 
Download
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by mersaydees photo by mersaydees
photo by JustJanS photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:
20mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Place the salmon pieces on a plate and drizzle with the oil and season well.
  • Prepare the bok choy and steam in a bamboo steamer.
  • For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
  • 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.
  • To serve, place a bed of bok choy on each plate and top with the salmon and roe.
  • Drizzle over the sauce.
  • Steamed rice would be a great accompaniment to soak up those delicious juices.
  • Garnish with the coriander leaves.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wonderful meal. I did serve with rice on the side, this was spicy with wonderful flavors. So quick and easy after everything is chopped.
     
  2. Beautiful Pat! No changes to a perfect recipe that we both really, really enjoyed!
     
  3. Exquisite! This was one of the quickest and easiest recipes I have ever made with results at this level. The sauce is amazing and I think that seasoning the salmon well was a great thing to do, since it's such a simple cooking method. We enjoyed this with rice. Made for Went To The Market tag game. Thanks I'mPat! :)
     
  4. A crowd pleaser! My picky DH loves this recipe! He told me to stop looking at other recipes for a while and just make this one! We just had it for lunch with jasmine rice. Some notes for the next time I make it: double the liquid part of the sauce and cook the salmon very rare. I couldn't find a red pepper at the store so I used a red habanero pepper; I didn't take chances and wore gloves to chop it. Thanks, I'mPat, for a FANTASTIC dish. Made for Aussie Kiwi Recipe Swap #66.
     
Advertisement

RECIPE SUBMITTED BY

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes