Honey Ginger Salmon with Spicy Baby Bok Choy

Have you seen Coneheads? I saw it way back in the day… I think I was about 9 or 10. Anyway, it happens to be on HBO on Demand at the moment, so I decided to take a quick trip down memory lane and watch it again. Holy cow, I swear every comedian ever is in this movie, and they’re all so young! It’s amazing! Unfortunately, the movie is not quite as exciting as I remember it being, and I can’t get through the whole thing again. At least Chris Farley is in it.

On to the recipe!  This salmon recipe is delightfully tasty. The honey and the soy sauce bring the perfect balance of sweet and savory. The ginger is fragrant and zesty. The bok choy with the red pepper flakes adds a really nice bit of heat. I would suggest that you serve it all with white rice, and use the rice to soak up every last remaining ounce of sauce.

Ingredients:

Honey Ginger Salmon

  • 4 Tablespoons Honey
  • 4 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons Fresh Ginger, Minced
  • 1/2 tsp Wasabi Powder
  • 1 tsp White Sesame Seeds
  • 1 tsp Black Sesame Seeds

Spicy Bok Choy

  • 3 Bunches Baby Bok Choy
  • 1 tsp White Sesame Seeds
  • 1 tsp Black Sesame Seeds
  • 1 tsp Red Chili Pepper Flakes
  • 1/2 tsp Minced Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
Put Japanese white rice in a rice cooker  and (optional).
In a skillet, quickly toss the minced ginger over high heat for about a minute to enhance the flavor.
In a skillet brushed with olive oil, cook the salmon fillets over medium heat. While the salmon cooks, whisk together all of the ingredients of the honey ginger glaze.
When the salmon is close to finished, pour the glaze over the top of each piece and turn the salmon face down to finish. Remove the salmon from the heat and turn the heat up to high, stirring the glaze constantly until thickened. Pour or spoon equally onto each piece of salmon.
As the salmon is cooking, toss the bok choy and olive oil into a wok or skillet over high heat. Toss for about a minute and then add pepper flakes, sesame seeds, and garlic. Continue tossing continually while it sizzles until it is softened, about 5 minutes.
Serve everything hot and enjoy!
Honey Ginger Salmon with Spicy Baby Bok Choy
 
Prep time
Cook time
Total time
 
Asian style glazed salmon with spicy bok choy. Very simple, but very tasty!
Author:
Recipe type: Pescetarian
Serves: 2
Ingredients
Honey Ginger Salmon
  • 4 Tablespoons Honey
  • 4 Tablespoons Low Sodium Soy Sauce
  • 2 Tablespoons Fresh Ginger, Minced
  • ½ tsp Wasabi Powder
  • 1 tsp White Sesame Seeds
  • 1 tsp Black Sesame Seeds
Spicy Bok Choy
  • 3 Bunches Baby Bok Choy
  • 1 tsp White Sesame Seeds
  • 1 tsp Black Sesame Seeds
  • 1 tsp Red Chili Pepper Flakes
  • ½ tsp Minced Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
Instructions
  1. In a skillet, quickly toss the minced ginger over high heat for about a minute to enhance the flavor.
  2. In a skillet brushed with olive oil, cook the salmon fillets over medium heat. While the salmon cooks, whisk together all of the ingredients of the honey ginger glaze.
  3. When the salmon is close to finished, pour the glaze over the top of each piece and turn the salmon face down to finish.
  4. Remove the salmon from the heat and turn the heat up to high, stirring the glaze constantly until thickened.
  5. Pour or spoon equally onto each piece of salmon.
  6. As the salmon is cooking, toss the bok choy and olive oil into a wok or skillet over high heat.
  7. Toss for about a minute and then add pepper flakes, sesame seeds, and garlic. Continue tossing continually while it sizzles until it is softened, about 5 minutes.
  8. Serve everything hot and enjoy!

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5 Responses to “Honey Ginger Salmon with Spicy Baby Bok Choy”

  1. October 9, 2011 at 12:17 pm #

    What an attractive dish! My family LOVES salmon, but we don’t have it as often as we used to because we have started buying wild salmon, which is more expensive. The rice looks absolutely perfect. Did you cook it in a rice cooker? I’m going to try this recipe the next time we buy salmon. Thanks for sharing.

    Alaiyo

    • November 3, 2011 at 1:37 pm #

      Yes, the rice was cooked in a rice-cooker. Make sure you get good Japanese white rice. I definitely love salmon the most of any fish! I will eventually have a million salmon recipes on this blog! I have a few in my back pocket waiting for photos 😉 I hope you enjoy this recipe! And don’t forget to use your rice to sop up the extra sauce!

  2. December 22, 2011 at 11:36 am #

    Looks mighty tasty!

    • December 22, 2011 at 1:15 pm #

      It is one of my dad’s favorite recipes that I have ever come up with. And that glaze in the rice… WHEW! Heaven!

  3. Nancy
    March 22, 2012 at 7:45 pm #

    Delicious….love your recipes!!!!

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