Steamed Ginger Salmon with Bok Choy and Sesame
Thank you Belinda Jeffrey for this absolutely gorgeous recipe. I have simplified the method slightly, but it is SO yummy!
4 Salmon Fillets
1 Green Shallot (spring onion), finely sliced
2 Tablespoons Fresh Ginger, finely shredded
2 Tablespoons Olive Oil
1/4 Cup salt-reduced Soy Sauce
3 Teaspoons Caster Sugar
1 Teaspoon Dry Sherry (or Chinese cooking wine)
1/2 Teaspoon Sesame Oil
INGREDIENTS- Sesame Bok Choy
8 baby Bok Choy
1/4 Cup Olive oil
4 Cloves Garlic, sliced thinly
2-3 Red Chillies, chopped finely (depends on heat how many you use)
2 Tablespoons Ginger, Finely shredded
1/4 Teaspoon Sesame Oil
1/4 Cup salt reduced Soy Sauce
Mix together marinade ingredients.
Pour over the salmon and cover in the fridge for 1-2 hours.
Cut the bok choy in half lengthways and wash thoroughly. Bring a pot of water to the boil to cook it.
To cook salmon, use a bamboo steamer basket on top of a pot of boiling water and steam both salmon and marinade coating for 7-8 minutes until just cooked through or use a microwave steamer and cook until just done (depends on the power of your microwave- maybe 3 minutes?)
Whilst salmon is cooking, put bok choy into boiling water and cook for 1-2 minutes, then drain.
Heat the olive and sesame oils in a small fry pan and add the other ingredients. Warm through.
When salmon is cooked, place on plates with any cooked marinade. Arrange cooked bok choy around the salmon and pour the warmed chilli, ginger, garlic, sesame oil over the bok choy.