Best 4 Hong Kong Salmon Cakes With Baby Bok Choy Recipes

HONG KONG SALMON CAKES WITH BABY BOK CHOY

Steps:

• To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
• In a mixing bowl, combine the salmon, cracker crumbs, cilantro, mayonnaise, lemon juice and egg. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly. Using your hands, form the mixture into 4-8 salmon cakes (depending on desired size).
• Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
• To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
• Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

HONG KONG CRAB CAKES WITH BABY BOK CHOY

Steps:

• 2 tablespoons brown sugar Toasted sesame seeds (see Note), chopped cilantro, and sliced green onion, for garnish Sauté the garlic and ginger in a tablespoon of peanut oil for a few minutes; cooking them first really releases a lot of flavor and gives the crab cakes depth. Remove from the heat. In a mixing bowl, combine the crabmeat, bread crumbs, green onion, mayonnaise, chili paste, lemon juice, and egg white. Scrape the garlic-ginger oil into the bowl; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. Using your hands, form the mixture into 4 crab cakes; they should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while preparing the bok choy. This allows the flavors to blend and the crab cakes to set.
• Cover the bottom of a skillet with a 2-count drizzle of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife, then whack it with the flat side of the knife to release the flavor. Lay the ginger pieces in the oil, cut-side down, to let them start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Thin out the sauce with 3/4 cup of water. Cook for 5 minutes, or until the sauce has a syrupy consistency.
• While that's happening, coat another skillet with a 4-count of peanut oil and bring it to a slight smoke over medium heat. Fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Serve the crab cakes with the bok choy and garnish with the toasted sesame seeds, cilantro, and green onion.
• notes
• To make fresh bread crumbs: Cut the crusts off some stale bread and pulse it in a food processor.
• To toast sesame seeds: Put the sesame seeds in a dry skillet. Place over medium-low heat and shake the pan constantly until the seeds are golden brown.

HONG KONG SALMON CAKES WITH BABY BOK CHOY

Steps:

• To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly. In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together. Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels. To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup. Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.