Best Sesame Salmon Bok Choy Recipes

SEARED SALMON WITH SESAME BOK CHOY AND SPINACH image

Yield 4 4

Number Of Ingredients 10

4 boneless salmon fillets
¼ cup vegetable oil
½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
2 garlic cloves, chopped
1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
1 5oz bag baby spinach
1 ½ tablespoons finely grated peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted

Steps:

Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes. Transfer to a plate and keep warm. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine. Serve the vegetables topped with salmon and sprinkle with sesame seeds.

Sesame Salmon Fillets and Bok Choy image

Provided by Steve P.

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup sesame seeds
1 tablespoon grated gingerroot
1 tablespoon cracked black peppercorns
1/2 teaspoon salt
1 egg
4 salmon fillets, skin removed (1 1/2 lbs total)
1 tablespoon vegetable oil
4 cups thinly sliced bok choy
1/2 sweet red pepper, diced
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil

Steps:

In shallow dish, combine sesame seeds, grated ginger, peppercorns and salt.
In another dish, lightly beat egg.
Dip each salmon fillet into egg, letting excess drip off.
Gently press into sesame mixture, turning to coat.
In large nonstick skillet, heat vegetable oil over medium-high heat; cook salmon, turning once, for 4 to 8 minutes or until golden.
Transfer to plate.
Wipe out skillet.
Add bok choy, red pepper, vinegar, soy sauce and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted.
Arrange salmon over bok choy; cover and cook for 3 to 4 minutes or until fish flakes easily when tested with fork.

SESAME SALMON & BOK CHOY image

Yield 6

Number Of Ingredients 10

4 (about 6 ounces each) piece(s) skinless salmon fillet
Salt and ground black pepper
3 tablespoon(s) black and/or white sesame seeds
1/4 cup(s) reduced-sodium soy sauce
1 clove(s) garlic, crushed with side of chef's knife
1 teaspoon(s) grated peeled fresh ginger
1/2 teaspoon(s) Asian sesame oil
1 pinch(s) crushed red pepper
2 (about 1 1/2 pounds total) bunch(es) bok choy, cut crosswise into thirds and root ends quartered
1 teaspoon(s) butter (no substitutions)

Steps:

Preheat oven to 375 degrees F. On waxed paper, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper to season all sides. Coat 1 side of each salmon fillet with sesame seeds. 2. Heat oven-safe 12-inch skillet over medium-high heat until hot. Add salmon, seed side down, and cook 2 minutes (do not turn). Transfer skillet to oven and bake salmon 10 to 12 minutes or just until salmon turns opaque in center. 3. Meanwhile, in 5 1/2- to 6-quart saucepot, combine soy sauce, garlic, ginger, sesame oil, and crushed red pepper. Add bok choy to soy-sauce mixture; with tongs, toss to combine. Cover and heat to boiling over high heat. Reduce heat to medium and cook, covered, 8 minutes, stirring occasionally. Uncover and cook 3 minutes longer or until bok choy is tender. 4. Remove saucepot from heat. With tongs, transfer bok choy to 4 dinner plates; discard garlic. Whisk butter into soy-sauce mixture until blended. Place salmon, seed side up, on plates with bok choy and drizzle with soy-sauce mixture.