Ingredients:
For the Salmon:
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1 lb Salmon, cut into 4 portions
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1 Tbsp Black Garlic Shiitake Rub2 Tbsp Roasted Shallot Infused Olive Oil
For the Bok Choy:
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2 Heads of Baby Bok Choy, cleaned & stems separated
Directions:
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Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.
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To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil, and Black Garlic Shiitake Rub. Stir to combine and set aside.
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Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.
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Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.
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Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan
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Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.
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Remove from the pan, arrange alongside the bok choy, and serve! Enjoy!
Recipe Notes:
If you want a little flavor for the Bok Choy, we recommend finishing with a drizzle of Black Garlic Tamari Soy Balsamic Vinegar.
