Friday, May 23, 2014

ASIAN SALMON BOWL WITH BOK CHOY ENJOY DAN:

                        ASIAN SALMON BOWL by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound salmon, with skin, cut into 4-inch fillets
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon honey
2 garlic cloves, minced
1 shallot, finely sliced
2 teaspoon sesame oil
2 teaspoon coconut oil
3 cups baby bok choy
1/2-teaspoon red pepper flakes
2 teaspoon black sesame seeds
1 cup brown rice
2 cups water
1/2-teaspoon dill weed

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)
1.   Make several shallow slices in the skinless side of the salmon fillets.
2.   Place fillets skin side down in a glass baking dish.
3.   In a bowl whisk together olive oil, rice vinegar, soy sauce, fish sauce, honey, garlic, pepper flakes, shallot, and sesame oil.
4.   Pour liquid over salmon, cover and refrigerate for up to 2 hours.
5.   In a sauce pan combine rice, water and dill weed.
6.   Bring to a boil, cover and simmer for 25-30 minutes.
7.   Allow to stand for 5 minutes before removing lid, fluff with a fork.
8.   Remove cover from salmon, and bake the fish and the marinate for about 30 minutes, or until fish can be flaked with a fork.
9.   Meanwhile heat 2 teaspoon coconut oil in a skillet, when sizzling.
10.                Add bok choy and sauté until wilted, 5-6 minutes.
11.                Divide rice into 4 bowls, then top with bok choy and 1 salmon fillet.
12.                Drizzle sauce over the bowl.
13.                Top with black sesame seeds.


ENJOY DAN:                                BON-APPETITE!!

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