Spicy Chili Wild Caught Salmon & Seared Bok Choy
This Spicy Chili Wild Caught Salmon & Seared Bok Choy is the perfect quick, easy, and healthy weeknight meal. It comes together in just under 30 minutes, and the only ingredients you need are: wild-caught salmon, red chili flakes, honey, garlic, bok choy, sea salt, sesame oil, and garlic chili oil.
I love cooking with bok choy during it’s growing season (in Spring and Fall), and one of my favorite ways to use it in by searing. It becomes soft and tender, while still holding its shape, and it has a sweet, spinach-like flavor. In a cast iron pan, heat up 1 tbsp. of sesame oil (you can sub extra virgin olive oil if you need to), and add your rinsed & dried bok choy. Sprinkle with sea salt, give it a nice toss, and sear for 4 minutes on each side. Once the bok choy is near done, I like to add 2 cloves of freshly sliced garlic until golden brown.
My fool-proof method for cooking salmon will help you get perfectly pink, flaky salmon every time. Preheat your oven to 425 degrees Fahrenheit, place your salmon filets on a baking sheet lined with parchment paper. Pat the salmon dry with a towel, and brush lightly with sesame oil. Add a light drop of raw honey on top and spread over each fillet (I used garlic-infused honey but any honey will do). Season generously with sea salt & red chili flakes, and bake for 12-14 minutes.
Once ready to serve, gently brush the bok choy with garlic chili oil (I use S&B Chili Oil w/ Crunchy Garlic, shop here!). Add any carb of your choice with this meal — I served this with quinoa, but anything you prefer will do. Sticky rice would be absolutely perfect with this, such as Shirakiku Sweet Sticky Sushi Rice. Serve the salmon on top of the bok choy or on the side.
Spicy Chili Wild Caught Salmon & Seared Bok Choy
Ingredients:
Wild caught salmon fillets
Organic bok choy, local is best if possible
Raw honey, 2 tsp.
Sesame oil, 1 tbsp.
Sliced garlic, 2 cloves
Chili garlic oil, as much as you want (I am using S&B Chili Oil w/ Crunchy Garlic)
Sea salt, 1 tsp.
Red chili flakes, 1/2 tsp.
Directions:
1) Preheat the oven to 425 degrees Fahrenheit.
2) Place salmon filets on a baking sheet lined with parchment paper, and pat fillets dry with a towel. Lightly brush with sesame oil, raw honey, and season with sea salt & red chili flakes. Bake for 12-14 minutes.
3) While the salmon is baking, rinse and dry the bok choy. Heat up 1 tbsp. of sesame oil in a large cast iron pan and add bok choy. Sprinkle with sea salt, give it a toss, and sear for 4 minutes on each side. When the bok choy is just about done, add 2 cloves of freshly sliced garlic and toss until golden brown.
4) When serving, gently brush the bok choy with chili garlic oil. Serve the salmon on top of the bok choy or on the side. Enjoy with rice, quinoa, or any carb of your choice.