Braised bok choy with seared salmon (boy choy recipe adapted from "From Asparagus to Zucchini")
1 large head bok choy
1 Tbsp peanut oil
1 stalk green garlic, chopped (or 2 garlic cloves, minced)
1/2 cup chicken stock
1/2 Tbsp toasted sesame oil
2 Tbsp soy sauce (use wheat-free tamari for gluten-free)
2 tsp seasoned rice vinegar
salt and pepper to taste
2 Tbsp sesame seeds
1 tsp olive oil
3 small salmon filets (about 3 oz. each)
1 Tbsp soy sauce (use wheat-free tamari for gluten-free)
Separate leaves and stalks of the bok choy and chop each separately. Heat peanut oil over medium-high heat in large skillet. Then add bok choy stalks and stir-fry until tender (about 5 min). Stir in green garlic and let cook for an additional minute. Then add bok choy leaves, stock, sesame oil, soy sauce, rice vinegar, and salt and pepper. Cover, reduce heat to medium-low, and let cook until the leaves are tender (about 8 min). Then remove cover, increase heat to medium, and let simmer until remaining liquid evaporates. Stir in the sesame seeds.
While bok choy is cooking, heat olive oil over medium heat in skillet. Add salmon skin-side down and brush top with soy sauce. Let it cook for about 5 min, then turn over and let cook until it becomes flaky (3-5 min). Serve salmon on top of bok choy. Serves 3.
Bok choy is fun because its stalks are a bit harder than that of green cabbage. As a result, even after cooking, they stay a bit crunchy and contrast nicely with the soft leaves. I also really liked the combo of bok choy and salmon. It's been a great first week of my CSA so far, and I can't wait to see what I get next time!