I am still feeling under the weather today, so am just popping in for a quick post with a wonderfully healthy dinner we have been enjoying lately – Blackened Salmon with Bok Choy.
Salmon is great for your health, bursting full of good-for-you omega-3s. Served with an iron-rich leafy green and healthy fats (sesame oil!), my tastebuds classify this as the perfect, easy weeknight meal.
Don’t be put off by the ‘blackness’ of the salmon! I’m one of those bizarre types that loves crispy, blackened food. Like nearly-burnt toast. Delish!
If you don’t like your fish black, simply cook it on a slightly reduced heat.
This pic was just a quick snap before gobbling this meal up! Sorry, no attention was paid to food styling or photographic quality – I hadn’t even planned on putting it on the blog. But the outcome was so mouthwatering I had to share!
(Also in the above picture is a kumara salad that I have been making all the time lately – it is delish! I will post the recipe in the next few days – writing out the recipe for that is more than my head-cold can handle right now 
)
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Blackened Salmon with Bok Choy
Marinate salmon fillets in a combo of sesame oil (~1 tsp per fillet) , palm sugar (~1/2 tsp per fillet), and soy sauce (~1-2 tbsp per fillet).
Chop the bottom off a bunch of bok choy so all stems come apart. Rinse off dirt, and slice the larger ones in half lengthwise if you like.
Heat a non-stick frying pan over high heat. When hot, place salmon in, skin-side-down, and cook for approx three minutes. Flip salmon, and cook for another three minutes or until cooked through and at your favourite level of crispiness!
When the salmon has two minutes left to cook, throw the bok choy into the pan. It will soak up the delicious salmon and marinade flavours from the pan.
Remove salmon and place on serving plate.
Continue to stirfry bok choy in pan for an extra minute, throwing in an extra drizzle or two of soy sauce and sesame oil if it looks like it needs it.
Add the greens to your plate. If you’re feeling hungry add a carb (brown rice would be fabulous).
And… devour! This would be great with a light gewurztraminer (I love Seifrieds with asian/seafood) to balance the richness of the salmon.
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I hope you are having a wonderful start to the week!
What’s your favourite meal right now?
Xx Christie
