Get Your Chop Sticks Ready
After my trip to LA, I’ve had an ongoing seafood craving. This past weekend, as part of our weekly meal prep, the man took my very specific cravings of the day (seafood, of course, but also sticky rice and veggies) and crafted this easy, luxurious, and remarkably simple Asian-inspired meal:
Poached salmon on top of baby bok choy in a ginger/soy sauce over rice
Here’s the recipe!
- 2 baby bok choy heads
- 3-4 cloves of garlic (to preference)
- eyeball an equal amount of ginger to garlic
- 3-4 tablespoons of olive oil
- Teriyaki sauce
- soy sauce
- as much salmon for two people as you’d like (we did a pound for leftovers)
- white rice
TO MAKE THE BOK CHOY:
- add olive oil, garlic, and ginger to pan on medium heat, let simmer for a 30 seconds
- add chopped bok choy
- add splashes of Teriyaki and soy sauces, to preference (we didn’t measure)
- cook until wilted
TO POACH THE SALMON:
- bring 3 inches of water to a boil
- cut salmon into chunks and drop into water
- let boil 3-5 minutes
You can make the rice while all of this is going on. I wanted sticky white rice, but we didn’t want to buy rice for this so we used some on-hand arborio rice. It was delicious!
Plate the bok choy and sauce over the rice; top with poached salmon. Salt to taste. And enjoy!
What’s your favorite seafood recipe?