Salmon with wilted Asian greens

Cooking Fish Salmon with wilted Asian greens

Detailed step-by-step description of how to cook the dish "Salmon with wilted Asian greens". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Egg free Lactose free Milk free
  1. Preheat a chargrill pan or barbeque grill on medium-high. Brush both sides of the salmon with 1 teaspoon of the oil. Season with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.
  2. Meanwhile, heat half the remaining oil in a large wok or frying pan over a high heat. Add half the bok choy and cook for 1-2 minutes or until tender. Transfer to a bowl. Heat the remaining oil and add the garlic, ginger and remaining bok choy. Cook, tossing, for 1-2 minutes or until tender. Return all the bok choy to the wok with the oyster sauce and soy sauce. Toss to coat.
  3. Serve the salmon with the bok choy, steamed rice and coriander leaves.

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4 salmon cutlets
1 tbsp olive oil
Salt & freshly ground pepper
2 bunches baby bok choy, quartered lengthways, washed, dried
2 garlic cloves, crushed
4cm-piece fresh ginger, peeled, grated
1 tbsp Ayam oyster sauce
1 tbsp Kikkoman soy sauce
Steamed Basmati rice, to serve
Coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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