Asian Spiced Salmon With Braised Bok Choy Recipes

Steps:

• Put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding Put the skillet over medium-high heat.
• Rub the fillets with the five-spice powder.
• Put the salmon in the skillet, skin side down, cover, and cook for 3 minutes.
• Turn the fillets over and cook for 3 minutes.
• Turn off the heat and let the salmon keep warm in the skillet.
• While the salmon cooks, fill the sink with cold water.
• Put the remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or wok over medium-low heat.
• Peel the garlic.
• Drop the garlic down the chute of a food processor with the motor running.
• Scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
• While the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves.
• Cut the leafy top half of the bok choy crosswise into 2-inch wide strips at and the thicker bottom half into 1-inch wide strips.
• Wash briefly, but vigorously, in the sink and add to the skillet, without draining.
• Season with salt and pepper to taste, add the chicken stock, and stir.
• Raise the heat to high, cover, and cook for 4 to 5 minutes until the thickest part of the stems are just tender.
• Put salmon fillet in the center of a large soup plate with the bok choy on both sides.
• Spoon the cooking broth from the bok choy over the top of the bok choy.

Steps:

• Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
• Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.