MIDWEEK BLUES – PAN SEARED SALMON AND ROASTED BABY BOK CHOY

GRILLED SALMON WITH BOK CHOY AND REMOULADE

Pan searing is one of the best ways to prepare salmon, as it yields crispiness and adds tremendous flavor.  If you aren’t a fish skin lover, that’s because you have been served soggy and disgustingly greasy skin, so the norm is to ask for skinless filets.  However, and this is a HUGE however, crispy salmon skin is so decadent and addicting, you will never buy skinless salmon ever again.

Here is to roasting perfectly 100% every time

  1. Get the fish to room temperature – this is very important to achieve evenness in cooking

  2. Season well with kosher salt and fresh cracked pepper on both sides

  3. Heat skillet till very hot before adding the olive oil

  4. Place fish, SKIN SIDE DOWN pressing firmly with a long spatula or your hand – this ensures the ends don’t curl up and there’s even cooking throughout the filet

  5. The skin acts as a barrier preventing the delicate tender flesh to get charred

  6. Cook the filets (don’t overcrowd the pan) till 90% cooked skin side down – about 3.5 minutes and since the salmon is room temp it will cook quicker

  7. Take the pan off the heat (you will see that the fish has turned from translucent to opaque, but the center will still have a bit of translucency)

  8. Carefully flip with a long spatula and the residual heart of the pan will finish cooking it on the other side

Now you have perfectly cooked salmon and you will want to hug yourself because you are presenting mouthwatering and spectacular fish.  The down side is that you may be asked to cook this 2-3 times a week!

PAN SEARED SALMON WITH ROASTED BABY BOK CHOY

4 center cut salmon filets – about 1″ thick

Kosher salt and fresh cracked pepper

1 LB of baby bok choy – halved

2 TBSP soy sauce

2 TSP vegetable oil

½ TSP of red pepper flakes

1 TSP of white miso paste (red is saltier)

1 TSP toasted sesame oil

Sumac powder for garnish

Kosher salt and fresh cracked pepper

PREHEAT 450F

In a bowl, whisk the oil, soy sauce, sesame oil, miso paste, chili flakes, salt and fresh cracked pepper to make the marinade.  Pour 1/2 the marinade over the bok choy halves, ensuring that the inside of the leaves and all the craves are coated.

In a cookie sheet lined with foil, place the bok choy, drizzling the marinade that was in the bowl over them.  Roast cut side down, without overcrowding them, for about 15 minutes and then with some tongs turn them over and roast for an additional 5-7 minutes, till you can see the tops turn brown.

Bring salmon to room temperature – about 40-45 minutes.  Season lightly with some salt and fresh cracked pepper. Make the remoulade.  Roast the bok choy and then pan sear the salmon, following the steps listed above for perfect fish every time.

REMOULADE

2 TBSP of Mayo

½ red bell pepper – roasted

½ Poblano pepper – roasted

1 TSP of grainy Grey Poupon

1 garlic clove – very finely minced

Pinch of cayenne

1 TSP of sweet chili sauce

1 TSP of Ketchup

Juice of half lemon

1 TBSP capers – chopped

1/2 shallot very finely chopped

1 TSP of Worcestershire sauce

Kosher salt and fresh cracked pepper

Add the ingredients into a blender or food processor and pulse to make the remoulade – adjust for seasonings and reserve. This is a great remoulade with steamed shrimp, roasted shrimp, sautéed scallops and crab cakes.

NOTE

We all know the results yielded from roasted veggies, it’s nothing new.  Eggplant, fennel, cauliflower, mushrooms, asparagus and zuks all come out succulent, with pretty brown marks, not to mention how it their sweetness is elevated.  Surprisingly, bok choy is an amazing candidate to add to the list.  The outcome is rather earth shattering: caramelized outer leaves that become crispy and the cores come out tender and delectable.  Oh yeah, you are going to be making this dish often, I think!!!

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