Why this recipe works: This foolproof recipe brings pan-seared salmon, a restaurant favorite for its irresistible crust and rich flavor, home. We match it with an Asian-inspired glaze and bok choy for a complete meal, which we make using a single skillet. After whisking together our glaze, we brown the bok choy to deepen its flavor and add visual appeal, then set it aside and cook the salmon. Next the glaze goes into the pan and coats the fish. Returning the bok choy to the skillet after setting the fish aside to rest quickly cooks it through and coats it with the remaining sauce. If using farmed salmon, which is fattier than wild, you will likely have to discard excess rendered fat from the pan before making the sauce.
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1/2 teaspoon cornstarch
3 tablespoons vegetable oil
4 heads baby bok choy (4 ounces each), halved lengthwise
4 (6- to 8-ounce) skinless salmon fillets, 1 1/4 inches thick
Salt and pepper
- Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Cook bok choy, cut side down,until lightly browned, 2 to 3 minutes.Turn and continue to cook until lightly browned on second side, about 1 minute. Transfer to platter.
- Pat salmon dry with paper towels and season with salt and pepper. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until just smoking. Cook salmon until browned on both sides and center is still translucent when checked with tip of paring knife and fish registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Pour off any rendered fat in skillet. Add chili sauce mixture to skillet with salmon and flip fish once or twice to coat. Transfer fish to platter.
- Add bok choy to skillet with glaze and stir until coated. Serve with salmon and lime wedges.
- Fish, Main Dishes
- Other Asian