Best 2 Seared Salmon With Ponzu And Baby Bok Choy Recipes

Seared salmon with ponzu and baby bok choy is an exquisite and flavorful dish that combines succulent salmon fillets with zesty ponzu sauce and tender baby bok choy. The salmon, boasting a crispy seared exterior and a tender, moist interior, takes center stage. The ponzu sauce, a delightful blend of citrus flavors, adds a bright and tangy accent to the dish, perfectly complementing the richness of the salmon. Baby bok choy, with its crisp texture and delicate flavor, adds a touch of freshness and a burst of nutrients. Together, these elements create a harmonious and satisfying meal that is sure to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

SALMON WITH WASABI SAUCE AND BABY BOK CHOY

Salmon with Wasabi Sauce and Baby Bok Choy image

Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1/2 cup light mayonnaise
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice (from 2 limes)
2 to 3 teaspoons wasabi paste
1 piece (1 1/2 inches long) fresh ginger, peeled and finely chopped
Coarse salt and ground pepper
1 tablespoon vegetable oil
4 skinless salmon fillets, (6 to 8 ounces each)
1/2 cup mirin
1 tablespoon soy sauce
4 heads baby bok choy (1 1/4 pounds total), halved lengthwise

Steps:

In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.

Tips:

For the freshest salmon, look for wild-caught salmon that is firm to the touch and has a bright pink color.
To ensure even cooking, pat the salmon dry before searing it.
Sear the salmon skin-side down first to get a crispy skin.
Don't overcrowd the pan when searing the salmon, or it will steam instead of sear.
Cook the salmon until it is just cooked through, about 3-4 minutes per side for a 1-inch thick fillet.
To make the ponzu sauce, whisk together soy sauce, rice vinegar, mirin, sake, and dashi until well combined.
For the baby bok choy, heat a little oil in a pan over medium heat and sauté the bok choy until it is wilted and tender.
Serve the seared salmon with the ponzu sauce and baby bok choy.

Conclusion:

This seared salmon with ponzu and baby bok choy is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked perfectly and the ponzu sauce is light and flavorful. The baby bok choy adds a bit of crunch and freshness to the dish. This recipe is sure to please everyone at your table.