Monday,25 March, 2019
Current issue | Issue 1409, (13-19 September 2018)
Monday,25 March, 2019
Issue 1409, (13-19 September 2018)

Ahram Weekly

Baked salmon fillets and bok choy

Baked salmon fillets  and bok choy
Baked salmon fillets and bok choy

Serves 4

4 salmon fillets x 200-250 gm each
500 gm bok choy heads and leaves (washed, halved lengthwise)
3-4 garlic cloves (sliced)
1/2 cup sliced leek, (washed) or green onion (if in season)
30 gm butter + 1 tsp corn oil
Olive oil for brushing

2 tbsp dill leaves (finely chopped)
2 tsp honey
1 tsp mustard
Juice of one lemon
1 tsp balsamic vinegar
2 tsp fresh ginger (peeled, grated)
2 tbsp sesame oil
Salt + pepper

Heat a large skillet or wok on high.  Add butter and corn oil.  Lower heat to medium.  Add bok choy, leek and garlic.  Stir gently to sauté; stirring for a few minutes, until vegetables start wilting.  Cover and keep warm.  Place salmon fillets in a baking dish.  Brush them on all sides with olive oil.  Sprinkle some salt and pepper.  Bake in a preheated oven at 200 degrees Celsius.  Remove after ten or twelve minutes only; or when flaky and moist.  Meanwhile; add all dressing ingredients into a top screw glass jar lid.  Shake vigorously to mix well and incorporate.  Pour some over baked salmon; after transferring to serving dishes.  Add sautéed vegetables aside and serve, with remaining dressing in a saucer; for extra drizzles, if desired.

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