Seared Salmon & Spicy Sesame Sauce
with Bok Choy & Mushrooms
Ingredients
- 2 Skin-On Salmon Fillets
- 4 oz Baby Bok Choy
- 1 oz Shiitake Mushrooms
- 1 Tbsp Sesame Oil
- 2 cloves Garlic
- 1 Tbsp Sambal Oelek
- 1/2 cup Jasmine Rice
- 2 Tbsps Soy Glaze
- 1 Tbsp Black & White Sesame Seeds
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Start the rice
Rinse the rice until the water runs clear. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Using the flat side of your knife, smash the lemongrass until fragrant; cut on an angle into 2-inch pieces. In a bowl, whisk together the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
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Cook the fish & serve your dish
Put the fish dry with paper towels; season with salt and pepper on both sides. In a large nonstick pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fish. Cook 4 to 5 minutes per side for steamed cod, or until browned and cooked through. Turn off the heat and immediately season with half the sesame oil. Add the cooked fish to the cooked rice & vegetables to serve. Top with the spicy mayonnaise and sesame seeds. Enjoy!
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Make the garlic-scallion rice
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the smashed garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cooked rice; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Stir in half the sliced green tops of the scallions. Taste, then season with salt and pepper if desired.
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Cook the vegetables
Meanwhile, in a medium pan, heat 1 teaspoon of oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy, remaining chopped garlic, and remaining lemongrass; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
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