Salmon with Bok Choy Asian Sauce and Salmon Roe
Elevate your weeknight dinner with this stunning recipe for *Salmon with Bok Choy Asian Sauce and Salmon Roe*. Succulent pan-seared salmon fillets with perfectly crispy skin are paired with tender, caramelized baby bok choy, all bathed in a savory-sweet Asian-inspired sauce infused with soy, mirin, garlic, ginger, and a touch of honey and lime for zesty balance. The dish is crowned with luxurious salmon roe and a sprinkling of fresh green onions, adding bursts of umami and vibrant color, making it as visually impressive as it is delicious. Easy to prepare in under 40 minutes, this gourmet dinner is a perfect harmony of flavors and textures, ideal for impressing guests or treating yourself to a sophisticated meal at home.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 6 heads baby bok choy
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 teaspoons sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 2 tablespoons salmon roe
- 2 stalks green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the salmon fillets on both sides with salt and black pepper. Set aside.
Trim the baby bok choy by slicing them in half lengthwise and rinsing thoroughly under cold water to remove any grit. Pat dry.
In a small bowl, whisk together soy sauce, mirin, sesame oil, minced ginger, garlic, honey, and lime juice. Set the sauce aside.
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside, keeping warm.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the baby bok choy, cut-side down, and cook for 2-3 minutes until lightly browned. Flip the bok choy and pour in the prepared sauce. Lower the heat to medium and cook for another 3-5 minutes until the bok choy is tender and the sauce has slightly thickened.
To serve, place a salmon fillet on each plate. Arrange the sautéed bok choy around the fillet and drizzle with the pan sauce.
Top each salmon fillet with 1/2 tablespoon of salmon roe and sprinkle with sliced green onions for garnish. Serve immediately.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
