Salmon is one of the most popular fish dishes in the United States and not just because it tastes good. It's a lean and healthful source of protein and also provides the heart- and brain-healthy omega-3 fats your body needs. Also, it's easy to cook.
This quick, fool-proof recipe pairs sesame-crusted fish with steamed and sauced bok choy, a Chinese leafy cabbage. For less kick, omit the chile peppers.
Sesame-Crusted Salmon
4 tablespoons sesame seeds
4 skin-on salmon filets (4 to 6 ounces each)
Kosher salt and ground black pepper, to taste
2 tablespoons extra-virgin olive oil, divided use
1/4 cup soy sauce
3 tablespoons fresh lime juice
2 tablespoons honey
1 medium garlic clove, minced
1 teaspoon finely grated fresh ginger
1 pound baby bok choy, rinsed and quartered lengthwise
1/2 Holland or cayenne whole chile, seeded and thinly sliced
Heat oven to 200 degrees.
Place sesame seed on baking sheet. Season salmon with salt and pepper and press both sides into sesame seeds to coat evenly.
In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Place salmon skin side down and cook 3 to 5 minutes. Turn fish over and cook 3 to 5 minutes more. Remove from heat; transfer salmon to plates and keep warm in oven. Wipe skillet clean.
In small bowl, combine soy sauce, lime juice and honey. Set aside. Heat garlic and ginger in remaining oil in skillet. Add bok choy and chile, if using, and toss to coat. Add 1 tablespoon soy sauce mixture and cover pan with lid. Steam until tender, 2 to 3 minutes. Remove from pan and set aside.
Pour remaining soy mixture into skillet. Increase heat and boil until slightly reduced, 2 to 3 minutes. Serve salmon and bok choy with sauce.
Makes 4 servings.
Recipe adapted from Organic Life magazine
Food on 08/05/2015