I LOVE this recipe! It is so incredibly easy, inexpensive, and uses one of my favorite ingredients... BOK CHOY! Bok Choy has such a wonderful flavor and can be cooked in so many different ways (braised, grilled, roasted, steamed, stir-fried, or boiled in soups!). In this recipe we're roasting it up, which crisps up the leaves and makes the stems tender but toothsome.
INGREDIENTS
-1 salmon steak
-1 baby bok choy
-1 serving brown rice
-1 scallion
-1/8 cup soy sauce
-1/8 cup oyster sauce
-1 splash rice vinegar
-1 teaspoon grated garlic
-1 teaspoon chili garlic sauce
DIRECTIONS
1. Begin by preheating the oven to 350 degrees. Spray a sheet pan with non-stick cooking spray.
2. Cut the baby bok choy into 4 wedges. Lay the salmon steak and bok choy wedges (cut side up) on the sheet pan.
3. Next, whisk together the soy sauce, oyster sauce, rice vinegar, grated garlic, and chili garlic sauce. Use a kitchen brush to brush the sauce onto the salmon and bok choy wedges. Bake for 10 minutes and broil for another 1-2 minutes.
4. When finished, plate the baby bok choy over the cooked brown rice with the salmon on the side. Garnish the salmon and bok choy with scallions sliced on an angle.