YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Bok Choy and Ginger Soy Glaze
Savor the delicate flavor of seared salmon complemented by lightly steamed bok choy and a vibrant ginger soy glaze with a hint of lime. This dish masterfully weaves Asian flavors with a subtle Mexican twist, offering a balanced, nutritious meal that is both fresh and hearty.
INGREDIENTS
6 oz Salmon Fillet
1 cup Bok Choy
1/2 cup Shelled Edamame
1 tbsp Low Sodium Soy Sauce
1 tsp Honey
1 tsp Fresh Ginger (grated)
1 Garlic clove (minced)
1 tbsp Lime Juice
1 tsp Sesame Oil
PREPARATION
Pat dry the salmon fillet with a paper towel and season lightly with salt and pepper if desired.
In a small bowl, combine the soy sauce, honey, grated ginger, minced garlic, lime juice, and sesame oil to create the ginger soy glaze.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until the skin is crisp.
Flip the salmon gently and cook for another 3-4 minutes until the fish is just opaque inside. In the last minute of cooking, brush the top of the salmon with the ginger soy glaze.
While the salmon is cooking, steam the bok choy in a steamer basket over boiling water for about 3-4 minutes until tender but still crisp.
Lightly warm the shelled edamame if desired, or serve them at room temperature as a protein-packed side.
Plate the seared salmon alongside the steamed bok choy and a serving of shelled edamame. Drizzle any remaining ginger soy glaze over the salmon and garnish with a few fresh cilantro leaves for a touch of Mexican flair.
Serve immediately and enjoy your balanced, flavorful dinner.