Enjoy this quick and stunning dish from our friends at Olivelle (@OlivelleFineFoods). This is an Asian styled salmon that is simply mouthwatering!
Ingredients:
For the Salmon:
- 1 lb Catch Sitka Seafoods Salmon (either King, Coho, or Keta will work)
- 1 Tbsp Siracha Sea Salt
- 3 Tbsp Black Garlic Tamari Soy Balsamic Vinegar (or 1 Tbsp Balsamic Vinegar & 2 Tbsp Soy Sauce)
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Black Garlic Shiitake Rub (2 tsp Garlic Powder and 1 tsp Truffle Powder)
- 2 Tbsp Roasted Shallot Infused Olive Oil
For the Bok Choy:
- 2 Heads of Baby Bok Choy, cleaned and stems separated
- 1 tsp Siracha Sea Salt
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Rinse the salmon under cool running water and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.
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To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.
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Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
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Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.
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Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
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Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.
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Remove from the pan, arrange alongside the bok choy and serve! Enjoy!
