I received a copy of the new magazine Organic Life a few weeks ago and while flipping through came across this intriguing recipe. Intriguing to me that is, and only because I’m not typically inclined to use bok choy, let alone venture out of my comfort zone to make our proteins ‘crusted’. After reading the steps once, twice and a third time for trap doors, it was clear that this dinner is really easy and entirely week-night friendly.
Besides being essentially fool proof, it was a success because of the sesame seeds – they added a nice crunch and heft to the meal – the one-pan wonder shown above was the entirety of dinner and 100% satisfying – they as importantly provided some flavor variety in our typical week! The seeds brought a nutty and toasty element to the dinner.
The dish came together super easily especially because I took care to prep all the ingredients ahead of time to have them at my finger tips when it came time to incorporate each one. The steps below account for this important and advantageous practice known as Mise en Place (which I can’t not apply, it’s that helpful.)
Sesame Crusted Salmon with Baby Bok Choy
Hands-On Time: 30 minutes
Special Equipment: Large skillet with lid, skillet screen (optional for reducing splatter while cooking fish)
Ingredients: (for Two Servings, easily doubled):
- 2 Skin-on Salmon Fillets, 4-6 oz each
- 2 Tbsp unhulled Sesame Seeds
- 3 Tsp Extra-Virgin Olive Oil, separated
- 2 Tbsp Soy Sauce
- Juice from 1/2 Lime
- 1 Tbsp Honey
- 1 Medium Garlic Clove, Minced
- 1 Bunch Baby Bok Choy, trimmed and rinsed
- 1/4 Fresno Chile, thinly sliced
- Salt & Pepper
- Place sesame seeds on a plate or shallow bowl.
- Rub salmon with salt and pepper to taste, then place the fillets on the plate to coat three sides (all but the skin) with the seeds. Place next to stovetop.
- Place mince garlic, prepared bok choy and sliced pepper next to stovetop.
- In the small mixing bowl, combine soy sauce, lime juice & honey. Place next to stove top.
- Heat 2 tsp olive oil in the large skillet over medium-high heat.
- Place salmon, skin-side down first, into the skillet and cook skin side 3-5 minutes. (If using skillet screen, place it on the skillet while cooking fish to reduce stovetop splatter.)
- Using the tongs and spatula, carefully turn fillets over, top-side down, and cook another 3-5 minutes.
- Remove from heat and return to plate. (If doubling recipe and working in batches, keep cooked fillets warm in a 200 degree oven.)
- Wipe skillet clean with the paper towels.
- Heat 1 tsp olive oil and minced garlic in skillet.
- Add bok choy and chile and toss to coat. Add 1 tbsp of the soy mixture, toss once more, and cover pan.
- Steam over medium heat 2-3 minutes.
- Set steamed bok choy on the plate with the salmon.
- Add remaining soy mixture to the skillet and bring to a boil to slightly reduce about 2-3 minutes.
- Return salmon and bok choy to the pan to serve/coat with sauce, or plate the fish and greens and drizzle with sauce.
- Sprinkle bok choy with a few chilies and additional sesame seeds if you like!
I hope you enjoy, let me know!
Note: A version of this recipe first appeared in the May/June 2015 issue of Organic Life magazine.