30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
SALMON BULGOGI WITH BOK CHOY AND MUSHROOMS
Make and share this Salmon Bulgogi With Bok Choy and Mushrooms recipe from Food.com.
Provided by Dr. Jenny
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend 1 garlic clove and next 7 ingredients in mini processor.
- Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
- Preheat oven to 500 degrees F. Arrange fish, with some marinade still clingining, on rimmed baking sheet.
- Transfer any marinade in dish to small saucepan.
- Roast fish until just opaque in center, about 8 minutes.
- Bring marinade in saucepan to boil; set aside and reserve for glaze.
- Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in one garlic clove. Stir fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon. Brush fish with glaze.
ASIAN SALMON WITH BOK CHOY AND MUSHROOMS
My family are all on a health kick at the moment. I saw this on television ( Everyday Gourmet) and thought the family might enjoy this. It looked such a simple and easy recipe to make, so this will also be great for making after a hard day at work.
Provided by Tisme
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
- Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
- Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon. Brush fish with glaze.
Nutrition Facts : Calories 311.1, Fat 12.5, SaturatedFat 2.1, Cholesterol 78.2, Sodium 769.5, Carbohydrate 9.2, Fiber 2.6, Sugar 5.3, Protein 39.9
SALMON WITH BOK CHOY AND MUSHROOMS
This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.
Provided by hollyfrolly
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
- In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
- Preheat your oven to 500 degrees.
- On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
- In the oven, roast the fish for about 8 minutes, or until just opaque in center.
- On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
- Over a high flame, heat olive oil in a large nonstick pan.
- Add bok choy and mushrooms and remaining garlic.
- Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
- Divide vegetables among four plates. Top with salmon and brush with glaze.
Nutrition Facts : Calories 507.5, Fat 19.1, SaturatedFat 3.3, Cholesterol 146.3, Sodium 1384.9, Carbohydrate 10.8, Fiber 3.2, Sugar 5.8, Protein 71.1
SALMON WITH GREENS AND SHIITAKE MUSHROOMS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
- Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.
WASABI SALMON WITH BOK CHOY, GREEN CABBAGE, AND SHIITAKES
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Provided by Rozanne Gold
Categories Fish Leafy Green Mushroom Quick & Easy Low Cal Dinner Seafood Salmon Healthy Bok Choy Cabbage Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
- Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
- Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
GINGER-SOY SALMON & BOK CHOY
This is out of this months Woman's Day magazine. Dated 9/16/08 "OK" next months:) This looked so good and healthy I had to save it. If you try it I hope it is enjoyed. On my list to make. It does say that if you or the family don't care for Salmon you can use any firm white fish such as grouper, sea bass or mahi-mahi. This is great served with rice.
Provided by teresas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler.
- Heat oil in a a large, deep oven proof nonstick skillet.
- Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
- Add bok choy, mushrooms and carrots.
- Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
- Remove to a serving bowl; cover to keep warm.
- Place salmon skin side down in skillet,
- In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
- Spoon about half of soy sauce mixture over salmon.
- Broil 4 to 6 minutes until salmon is just cooked through.
- Drizzle with remaining soy sauce mixture and serve with the vegetables.
- Top with sesame seeds, if desired.
Nutrition Facts : Calories 290.6, Fat 9, SaturatedFat 1.4, Cholesterol 64.5, Sodium 649.5, Carbohydrate 20.7, Fiber 3.6, Sugar 13.5, Protein 33
SALMON WITH BOK CHOY, ASIAN SAUCE AND SALMON ROE
Make and share this Salmon With Bok Choy, Asian Sauce and Salmon Roe recipe from Food.com.
Provided by ImPat
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the salmon pieces on a plate and drizzle with the oil and season well.
- Prepare the bok choy and steam in a bamboo steamer.
- For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
- When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
- To serve, place a bed of bok choy on each plate and top with the salmon and roe.
- Drizzle over the sauce.
- Steamed rice would be a great accompaniment to soak up those delicious juices.
- Garnish with the coriander leaves.
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