Poh’s Seared Salmon & Bok Choy
Easy
< 30 Minutes
Serves 4
Poh’s Seared Salmon & Bok Choy
Ingredients
Method
Start with the rice. Cook SunRice Jasmine Grain rice following the pack instructions. Put some water on the boil for the bok choy.
Heat 2 Tbs of vegetable oil in a large non-stick frypan on low-medium heat. Season salmon with salt & pepper and place salmon skin side down on the pan, cook for about 10 minutes OR until only the surface of the salmon seems raw, then flip it over and cook for about 30 seconds. Remove from the heat and rest on a plate.
Meanwhile, in a large bowl cover the bok choy with freshly boiled water and allow it to blanch for 10 seconds. With the residual oil in the pan, add garlic over a medium heat and saute until it turns pale golden. Remove from the heat and transfer the garlic oil to a heatproof dish. Serve salmon on a bed of cooked jasmine rice, drizzle over the garlic oil and chips onto the bok choy. Finish with a generous drizzle of kecap manis over the top and serve hot.
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Poh’s Seared Salmon & Bok Choy
Easy
< 30 Minutes
Serves 4
Ingredients
Method
Start with the rice. Cook SunRice Jasmine Grain rice following the pack instructions. Put some water on the boil for the bok choy.
Heat 2 Tbs of vegetable oil in a large non-stick frypan on low-medium heat. Season salmon with salt & pepper and place salmon skin side down on the pan, cook for about 10 minutes OR until only the surface of the salmon seems raw, then flip it over and cook for about 30 seconds. Remove from the heat and rest on a plate.
Meanwhile, in a large bowl cover the bok choy with freshly boiled water and allow it to blanch for 10 seconds. With the residual oil in the pan, add garlic over a medium heat and saute until it turns pale golden. Remove from the heat and transfer the garlic oil to a heatproof dish. Serve salmon on a bed of cooked jasmine rice, drizzle over the garlic oil and chips onto the bok choy. Finish with a generous drizzle of kecap manis over the top and serve hot.