Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish

Name: Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 anchovy filets, finely chopped; 680 grams baby bok choy, leaves cleaned and rinsed, but not dried; 1 Tbsp balsamic vinegar; 2 Tbsps vegetable or canola oil; 2 Tbsps capers, drained, rinsed, and roughly chopped; 118 milliliters chopped fresh basil leaves; 1 teaspoon honey; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 lemon; 79 milliliters extra-virgin olive oil; 2 Tbsps chopped pitted kalamata or taggiasche olives; 4 skin-on salmon filets, about 6 ounces each; 2 scallions, finely sliced; 1 thai bird or serrano pepper, seeded and chopped; 1 Tbsp small shallot, minced (about

Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 510 calories, 37g of protein, and 37g of fat each. Not From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, pescatarian, and דל פחמימות, diet. Head to the store and pick up serrano pepper, basil leaves, honey, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Combine capers, olives, shallots, peppers, basil, scallion, anchovy, honey, lemon juice, and vinegar in a medium bowl.

Ingredients you will need

Lemon Juice

Green Onions

Shallot

Anchovies

Peppers

Vinegar

Capers

Olives

Basil

Honey

Equipment you will use

Bowl

Whisking constantly, add olive oil in a thin steady stream. Season to taste with salt and pepper. Set aside

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon Fillets

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Paper Towels

Heat oil in a large stainless steel skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

Ingredients you will need

Salmon Fillets

Equipment you will use

Spatula

Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer.

Ingredients you will need

Salmon

Equipment you will use

Kitchen Thermometer

Transfer salmon to a paper towel-lined plate and allow to rest

Ingredients you will need

Salmon

Equipment you will use

Paper Towels

Meanwhile, place bok choy on a large microwave-safe plate and cover tightly with plastic wrap. Microwave on high power until just wilted, about 1 1/2 minutes. Carefully remove plastic (steam will burst out), season to taste with salt and pepper, then transfer to serving platter.

Ingredients you will need

Salt And Pepper

Bok Choy

Wrap

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Plastic Wrap

Microwave

Lay salmon on top skin side-up and spoon relish over the salmon.

Ingredients you will need

Relish

Salmon

Serve immediately.

Equipment

Ingredients

Servings:

anchovy filets, finely chopped 680grams

baby bok choy, leaves cleaned and rinsed, but not dried 1Tbsp

balsamic vinegar 2Tbsps

vegetable or canola oil 2Tbsps

capers, drained, rinsed, and roughly chopped 118milliliters

chopped fresh basil leaves 1teaspoon

honey 4servings

Kosher salt and freshly ground black pepper 1Tbsp

juice from 1 lemon 79milliliters

extra-virgin olive oil 2Tbsps

chopped pitted kalamata or taggiasche olives 4

skin-on salmon filets, about 6 ounces each 2

scallions, finely sliced 1

thai bird or serrano pepper, seeded and chopped 1Tbsp

small shallot, minced (about

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.