Australia is a country surrounded by water which makes them virtually experts on seafood dishes. The food industry out here is incredibly popular with shows like Master Chef and My Kitchen Rules as some of their highest rated.
I came across this great recipe by Curtis Stone and asked my roommate Gill (and chef extraordinaire) to recreate this dish and put her own personality in it. The results were incredible and I had to share this masterpiece with you.
You can also find this article on Chickadvisor’s website :)
GINGER & SOY GLAZED SALMON WITH BOK CHOY
Prep time: 10 mins
Cooking Time: 30 Mins
What You’ll Need:
-2 Fresh Tasmanian Atlantic Salmon fillets (or whatever is avail to you)
-2 bunches of Bok Choy quartered
-one bunch asparagus
-fresh coriander (aka cilantro)
-1 Tsp Olive Oil
-2 gloves garlic finely chopped
-2 tbsp fresh ginger (peeled and finely chopped)
-1 small red chilli (seeded and finely chopped)
-1/4 cup lemon juice mixed with brown sugar and butter
-1/4 cup soy sauce
-zest of one lemon
1. Heat oil in a medium saucepan. Add garlic, 1 tbsp ginger, chili and stir over a low heat for 2 mins. Add the lemon juice mix and cook for another 4 mins until glaze thickens. Add coriander, lemon zest and remaining ginger and remove from heat.
2. In a large non-stick frying pan heat oil over medium heat. Remove skin from salmon (if any) and season with salt and pepper. Cook the salmon fillets until golden brown then flip and cook other side. Remove salmon to a foil lined oven tray. Preheat the grill/oven.
3. Spoon a generous layer of glaze over each salmon fillet and place in oven for 2-3 mins until glaze is caramelized. Reserve remaining glaze.
4. Steam the bok choy and asparagus until tender (about 3 mins). Place the bok choy on plate and salmon fillets over top. Spoon remaining glaze over top and season with coriander. Decor with lemon and smile at a job well done :)
Enjoy with some white vino (Gill recommends a Sauv Blanc) a companion, and love your life.