Blackened Asian Salmon with Pan Roasted Bok Choy
This bold and savory salmon recipe is paired with pan-roasted bok choy and infused with flavors from Black Garlic Tamari Balsamic, Roasted Shallot Olive Oil, and Sriracha Flake Sea Salt. A quick and flavorful weeknight meal!
View Original PDFIngredients
For the Salmon
- 1 lb Salmon, cut into 4 portions
- 1 Tbsp Sriracha Flake Sea Salt
- 3 Tbsp Black Garlic Tamari Soy Barrel Aged Balsamic
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Black Garlic Shiitake Rub & Seasoning
- 2 Tbsp Roasted Shallot Infused Olive Oil
For the Bok Choy
- 2 Heads of Baby Bok Choy, cleaned & stems separated
- 1 tsp Sriracha Flake Sea Salt
Directions
- Clean the salmon and pat dry. Optionally remove the skin. Season with Sriracha Flake Sea Salt and set aside.
- In a small bowl, mix Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil, and Black Garlic Shiitake Rub to make the sauce. Set aside.
- Heat 1 Tbsp Roasted Shallot Infused Olive Oil in a large skillet over medium heat.
- Add the bok choy, sprinkle with Sriracha Sea Salt, cover the pan, and steam for 5 minutes. Remove and set aside.
- Add the remaining 1 Tbsp Roasted Shallot Infused Olive Oil to the same pan. Once hot, add the salmon fillets and sear for 1 minute on each side.
- Drizzle the prepared sauce over each fillet and continue cooking for 1–2 minutes per side until fully cooked.
- Remove from heat and plate alongside the bok choy. Serve immediately. Enjoy!