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Salmon With Steamed Bok Choy And Almonds

Blossom Lady
Nov 13, 2021 07:25 AM
Salmon With Steamed Bok Choy And Almonds

Bok choy has always been one of my favorite Asian vegetables. I enjoy the flavor and how easy it is to cook with it. During my last shopping expedition, I ran across a Vietnamese grocery store where I found the Shanghai bok choy.

Our supermarkets only carry the larger one, so founding the little one I was in cooking heaven. The Shanghai bok choy is squatter than the common one and has pale green leaves. The Asian supermarket sells them in a large bag as they are relatively small to bundle up. If you live near an Asian supermarket, or your store has some, I recommend you buy some for your next meal.

I am also a fish lover, therefore salmon was on my list for dinner.

This recipe came along as I was playing in the kitchen. The fillets of salmon are the easiest and so versatile to cook as well as the bok choy is.

I called steamed rather than saute bok choy as the bok choy releases lots of natural moisture, adding a couple of tablespoons of water it rather created extra steam to the cooking process. Why basil? I love crisp basil and it has the same mustardy flavor of the bok choy when cooked. Of course, this is completely optional, I just happen to have some extra on hand.


  • 4 6-ounces skinless salmon fillets
  • salt and pepper
  • 2 tablespoons olive oil
  • ½ cup chopped almonds
  • 1 large bunch of small bok choy such as Shanghai bok choy
  • 1 garlic clove minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 2 tablespoons dark soy sauce
  • fresh ground pepper
  • 2 tablespoons hoisin sauce
  • finely sliced fresh basil leaves (optional)
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
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