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Salmon with wilted Asian greens
Salmon with wilted Asian greens
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 4 (about 200g each) salmon cutlets
  • 18.20 gm olive oil
  • Salt & freshly ground pepper
  • 2 bunches baby bok choy, quartered lengthways, washed, dried
  • 2 garlic cloves, crushed
  • 4cm-piece fresh ginger, peeled, grated
  • 24.40 gm oyster sauce
  • 21.00 gm soy sauce
  • Steamed Basmati rice, to serve
  • Coriander leaves, to serve
Instructions:
  • Heat up a grill on medium-high. Brush both sides of the salmon with a teaspoon of oil. Season with salt and pepper. Grill each side for 3-4 minutes until cooked through.
  • Heat half of the remaining oil in a large wok or frying pan over high heat. Stir-fry half of the bok choy until tender, about 1-2 minutes. Transfer to a bowl. Add the rest of the oil to the wok and stir-fry the garlic, ginger, and remaining bok choy until tender, about 1-2 minutes. Return all the bok choy to the wok, add the oyster sauce and soy sauce, and toss to coat.
  • Plate the salmon alongside the bok choy, steamed rice, and fresh coriander leaves.

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