Salmon with Soy & Ginger
This simple gingery and garlicky salmon is unassuming, but sneakily delicious. It’s one of those dishes you learn to make once—and it sticks with you. You’ll make it over and over again, barely needing to check this page for instruction. Be sure to use a low-sodium soy sauce or the salmon and bok choy both will be too salty. Though very weeknight-for-one and leftovers-later friendly, if you make this for your friends, they’ll see it come together in twenty minutes and then ask for the recipe.
Ingrediënten
- Serves 4
- 6 heads baby bok choy
- 1 tablespoon sunflower oil
- 2- inch piece fresh ginger peeled and finely diced
- 3 cloves garlic finely chopped
- ½ cup “lite” or low-sodium soy sauce
- 1½ pounds salmon fillet cut into four equal portions
Instructies
- Remove any tough outer leaves from the bok choy.
- Trim off the bottom stem and tops, being careful not to trim the stem too high or it will fall apart.
- Cut each head in half lengthwise.
- Heat the sunflower oil in a large pan on medium heat.
- When the oil is hot, place the bok choy, cut-side down, in the pan.
- Cook, nudging the bok choy every so often to prevent sticking, until it has browned and caramelized at the bottom, about 5 minutes.
- Turn the heat to low and add the ginger, garlic, and soy sauce.
- Gently stir to combine, keeping the bok choy cut-side down.
- Cover the pan and simmer until the bok choy has softened, about 5 minutes.
- Remove the bok choy and set it aside.
- With the heat still on low, place the salmon, skin-side down, in the pan and cover.
- Cook for 5 minutes, then uncover the pan and tilt it so the soy sauce pools at the bottom.
- Use a spoon to ladle the soy sauce, garlic, and ginger over the top of the salmon to baste it.
- Return the bok choy to the pan, cover, and continue to cook until the salmon is cooked through, 5 minutes more.
- Transfer the salmon to a cutting board.
- Carefully remove the skin if desired.
- Serve the salmon with a spoonful of the soy ginger sauce and a head or two of bok choy.
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