Sesame Crusted Salmon with Seared Bok Choy
The other day I made this recipe for lunch and it was too good to keep to myself. The sesame adds the perfect nutty flavor, and the sauce is a delicious balance of sweet and salty. Give it a try and let us know what you think in the comments, we would love to hear from you!
- 2 Wild Bay sockeye salmon portions
- 2 heads baby bok choy cut lengthwise
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp sesame oil
- 5 Tbsp soy sauce or coconut aminos
- 1 Tbsp sesame seeds
- 2 Tbsp sweet chili sauce (store-bought)
Place a large skillet over medium heat. While the pan is heating, drizzle sesame oil over your bok choy and sprinkle with red pepper flakes, salt, and pepper. Place the bok choy cut-side down into the pan and sear, about 5 minutes. Once the leaves of the bok choy look crispy, pour in 4 Tbsp soy sauce and cover the pan to steam, about 3 minutes.
Meanwhile, rinse and pat your salmon portions dry. Drizzle with 1 Tbsp soy sauce, salt, and pepper. Cover the salmon portions with the sesame seeds, gently patting them into the meat of the fish. Once the bok choy is finished cooking, remove from the pan. Drizzle the pan with a little sesame oil for the salmon. Place the salmon into the pan skin-side up so the sesame seeds become toasted, and cook for about 4 minutes. Flip the salmon and cook for another 4 minutes or until it easily flakes with a fork.
Serve your salmon portion over the bok choy and drizzle with 1 Tbsp of sweet chili sauce. Enjoy!