31 Aug Wild Alaskan Salmon, pak choi and sweet and sour sauce
Wild Alaskan Salmon, pak choi and sweet and sour sauce
Ingredients
- 200 gr of wild Alaskan salmon
- 5 baby pak choi
- For the sweet and sour sauce:
- 1/2 cup rice vinegar or wine
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup sriracha or your favorite hot sauce
- 1/2 teaspoons tamari soy sauce to make it gluten-free
- 1/2 tablespoons water
- One tablespoon smoked paprika
- Two tablespoons onion powder
- Spicy mayonnaise:
- Three tablespoons mayonnaise
- Fresh dill
- Half a lemon
- Cayenne or piripiri
Instructions
- Adjust the oven rack to 13 cm below the broiler. Preheat to 200º. Combine sweet and sour sauce ingredients and boil for 5 to 7 minutes until thick and glossy. Remove the pan from the heat and add the garlic (optional).
- Place the pak choi cut in halves, flat side up in the pan. Brush the bulbs with sauce, making sure to drizzle a little between the leaves. Flip and brush again. Arrange in an interlocking pattern.
- Roast for 8 minutes at 180º.
- Remove and place the salmon fillets between the bulbs, on top of the leaves. Brush the fillets generously with sauce.
- Place in the oven again and roast the salmon (5-6 minutes). The top layer is caramelized and the inside is tender.
- Prepare the mayonnaise and add all the ingredients.
- Serve hot with the remaining sauce over boiled jasmine rice and accompany with some pan-seared green asparagus. And enjoy!
Notes
Recipe by @louloulopezjournali
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