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LAND & FARE

Seared Salmon with Thai bok choi

baby bok
 

It’s finally happening!!! The Farmers Market and my CSA are finally packed to the gills with fresh produce!  Here in Upstate New York, we’re a little behind the times weather wise, which means that I look at NYC foodie Instagram feeds and get super jealous at how early some vegetables are available! In my neck of the woods we are just beginning to get full production of brassicas such as savoy cabbage, bok choi and broccoli, which makes me jump up and down with glee, because who doesn’t like sautéed, wilted or grilled cabbage sides?  I’ve been a little obsessed lately with sautéed bok choi and seared salmon. There’s something divine about the simplicity of the pair but it’s also a combination that can be easily jazzed up depending on what type of flavor profile you’re after.  I’m partial to adding some Asian flavors to my salmon dishes, however, when it comes to really good fish, I’m a puritan so I actually prefer to jazz up the greens and then top them with a perfectly seared Salmon filet.  I could eat this twice a week it’s so good!   The best part is that it’s really easy to make- you need two pans, some salmon, one type of cabbage (anything will work here, try napa cabbage, broccoli, kale) a few pantry items and some herbs and spices and you’ve got a restaurant quality dinner!  Enjoy!

 

Seared Salmon with Thai Bok Choi

salmon filet

Seared Salmon: (total time 15 minutes) Serves 2

1 10 oz Salmon Filet, skin on! Very important

1 Tbsp. olive Oil

Kosher Salt

Method:

Heat a non-stick skillet with the olive oil on medium high heat.  Pat your salmon dry with a paper towel and salt both sides lightly with the kosher salt.  Once your oil is glistening add the salmon skin side down and cook on medium high heat for 6 minutes.  The skin should start to crisp and the edges of the salmon should start to turn from bright orange to light pink.  Flip salmon to flesh side and cook an additional 3 minutes, turning heat down to low.  3 minutes will get you mid-rare, 4 medium and 5 well done, all depending on thickness of your filet.  Cook longer if very thick.  Let rest 5 minutes.

 

Thai Bok Choi:

4 baby bok choi or 1 large (white rib cut in ½” slices and separated from leaf which you should roughly chop, the rib takes longer to cook so will go into the pan first)

1 Tbsp Coconut Oil

1 large shallot, minced

Pinch of kosher salt

1 tsp finely chopped ginger root (remove skin first)

½ of a hot pepper – jalapeno works or sub ½ tsp red pepper flakes

¼ cup chopped, fresh cilantro

Method:

While your salmon is searing add coconut oil to hot, 12” non stick skillet over medium high heat, melt.  Add shallot and a pinch of salt, cook 1 minute and add ginger root, hot pepper or red pepper flakes and cook until fragrant, 2 minutes, you want your shallot to begin to brown.  Turn flame down to medium and add the white rib part of the bok choi and sautee for 2-3 minutes, longer if your bok choi is big! Add the greens and sautee 1 more minute. You want the greens to be tender but not squishy.  Plate and top each plate with 1/2 salmon filet, finish with fresh cilantro.