Asian-Spiced Salmon With Garlic Bok Choy Recipe

About this recipe

A flavorful pescatarian dinner featuring tender salmon fillets seasoned with five-spice powder, paired with braised bok choy in a savory garlic-infused broth.

Ingredients

• 240G Salmon Fillets With Lemon & Pepper Butter
• 100G Chinese Five Spice Pouch, 100G
• 100 G Jumbo Garlic 100g
• - Oxo Chicken Stock Cubes
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Heat 2 tablespoons of peanut oil in a heavy skillet large enough to hold all the salmon fillets in one layer without crowding. Place the skillet over medium-high heat.
2. 2. Rub the salmon fillets with the five-spice powder, ensuring an even coating.
3. 3. Place the salmon in the skillet, skin side down. Cover and cook for 3 minutes.
4. 4. Flip the fillets over and cook for another 3 minutes. Turn off the heat and let the salmon rest in the skillet to stay warm.
5. 5. While the salmon cooks, peel and finely mince the garlic cloves.
6. 6. Heat the remaining 2 tablespoons of peanut oil in a large deep skillet, Dutch oven, or wok over medium-low heat.
7. 7. Add the minced garlic to the skillet and cook for 1 to 2 minutes, stirring occasionally to prevent burning.
8. 8. Season the garlic with salt to taste, add the chicken stock, and stir to combine.
9. 9. Add the chicken stock to the skillet without draining completely.
10. 10. Increase the heat to high, cover, and cook for 4 to 5 minutes, or until the thickest parts of the mixture are just tender.
11. 11. To serve, place a salmon fillet in the center of each plate and arrange the garlic mixture on both sides.
12. 12. Spoon some of the cooking broth from the garlic mixture over the vegetables for added flavor.