Marinated salmon with pak choi

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Venice 008Venice 004This recipe is very simple to make, yet impressive. The garlic-ginger-honey marinade gives the fish a slight sweet taste that your family will go nuts for not to mention the pak choi with the grilled sesame seeds!


For the salmon: fresh ginger, 2-3 cloves garlic, 2-3 tbsp soy sauce, 1 red Moroccan paprika, spring onion, 1 tbs of honey or orange juice, pepper to taste, salmon filets one per person

for the pak choi: 6 pak choi-(choys), 2 tbsp groundnut oil, 2 tbsp toasted sesame oil, 1 large garlic clove, crushed and finely chopped, 1 mild green chilli, seeded and finely chopped, 1 tbsp Thai fish sauce (optional), ground peanut

Directions for the salmon: In a large self-closing plastic bag, combine ginger, garlic, soy sauce, finelly chopped red paprika, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.Then heat oil in a large oven-safe saute pan. Remove salmon from marinade, shake off excess, and discard remaining marinade. Soaté for 12 to 15 minutes per inch of thickness, flesh side down, and sear on both sides until golden.

  1. Prep of the pak choi: Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
  2. Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
  3. Add the rest of the sesame oil and salt. Toss the leaves and some ground peanut (or roughly chopped) and serve immediately.
  4. I cooked some Chinese rice nuddle as a side dish.

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