Roasted Asian Salmon

 

This was one of those recipes that I saw and I KNEW I would love. I knew it would taste as good as it looked, and it did not disappoint. I honestly had never cooked with baby bok choy before and I have been missing out! This was so good it has made it's way into my regular rotation. 

 

 

Ingredients: Salmon, carrots, baby bok choy, edamame, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, cornstarch, salt and pepper. 

Preheat oven and drizzle salmon with olive oil. Season with salt and pepper. Roast in preheated 300 degree oven for 25-30 minutes.

Peel carrots.

 I have this handy little tool. I love it. It makes my carrots look like this...

 

 Easy. You can also use a mandolin or what ever you'd like to get julienned carrots.

 

Baby bok choy...EVERY TIME I see this it makes me think of Stefon from SNL. He says "DJ Baby Bok Choy" LOL! Look him up.

 

Chopped baby bok choy.

Here's your ginger.

And here's your spoon...

Scrape the skin off the ginger with your spoon.

Grate ginger.

Combine the soy sauce, sesame oil, rice wine vinegar, ginger and garlic in a small sauce pan over med. heat.

Heat oil in large skillet.

Add ginger and garlic and cook for about 30 seconds.

Add carrots and cook for 3-4 minutes, until softened.

check on sauce...

It's looking good :)

Softened carrots.

Add bok choy.

Cook for 2-3 minutes until bok choy is wilted.

Shelled edamame, ready to go.

Add to pan.

Stir to combine.

Get salmon out of oven.

Place pile of veggie mixture on plate.

Drizzle with sauce.

Top with salmon

Drizzle salmon with sauce. Enjoy!

INGREDIENTS:

SALMON:

4 salmon fillets

2 Tablespoons sesame oil

black pepper

2 teaspoons ginger, grated

2 teaspoons garlic, minced

3 carrots, peeled and julienned

3 heads of baby bok choy, thinly sliced

1 cup shelled edamame, thawed

 

SAUCE:

1/4 cup soy sauce

2 Tablespoons sesame oil

1 Tablespoon rice wine vinegar

2 teaspoons ginger, grated

2 teaspoons garlic, minced

1 teaspoon cornstarch

 

DIRECTIONS:

Preheat oven to 300 degrees. Line baking dish with aluminum foil. Place salmon in dish and drizzle with oil. Season with salt and pepper. Roast in preheated oven for 25-30 minutes.

 

While salmon is cooking, make sauce. Combine soy sauce, sesame oil, rice wine vinegar, ginger and garlic in a small saucepan over medium low heat. Bring to a simmer, then add the cornstarch, whisking until mixture is smooth and slightly thickened.

 

Meanwhile, heat remaining oil in large skillet over medium heat. Add ginger and garlic and cook for about 30 seconds, until fragrant. Add carrots and cook 3-4 minutes until softened. Add baby bok choy and cook 2-3 minutes until wilted. Add edamame and cook another minute until warmed through.

 

Add a pile of the carrot/bok choy mixture to a plate. Drizzle with sauce. Place salmon fillet on top. Drizzle salmon with sauce. Enjoy!

 

Give this a try and let me know what you think! Thanks!

 

I got this recipe from getmecooking.com