Seared Salmon With Ponzu And Baby Bok Choy Food

SEARED SALMON WITH PONZU AND BABY BOK CHOY

Steps:

• Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
• Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
• Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
• Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

SESAME SALMON FILLETS AND BOK CHOY

Steps:

• In shallow dish, combine sesame seeds, grated ginger, peppercorns and salt.
• In another dish, lightly beat egg.
• Dip each salmon fillet into egg, letting excess drip off.
• Gently press into sesame mixture, turning to coat.
• In large nonstick skillet, heat vegetable oil over medium-high heat; cook salmon, turning once, for 4 to 8 minutes or until golden.
• Transfer to plate.
• Wipe out skillet.
• Add bok choy, red pepper, vinegar, soy sauce and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted.
• Arrange salmon over bok choy; cover and cook for 3 to 4 minutes or until fish flakes easily when tested with fork.

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Prepare a gas or charcoal grill to moderately high heat.
• Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
• In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
• On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
• Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
• Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.

BAKED SALMON WITH BOK CHOY

Steps:

• Heat oven to 475°F.
• Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
• Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
• Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
• To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.