{"id":1863,"date":"2019-05-15T19:57:54","date_gmt":"2019-05-15T19:57:54","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1863"},"modified":"2019-05-15T19:57:54","modified_gmt":"2019-05-15T19:57:54","slug":"blackened-asian-salmon-with-pan-roasted-bok-choy","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/15\/blackened-asian-salmon-with-pan-roasted-bok-choy\/","title":{"rendered":"Blackened Asian Salmon With Pan Roasted Bok Choy"},"content":{"rendered":"

Simple, healthy and delicious this recipe will quickly become a household staple.<\/p>\n

…<\/p>\n

Prep Time:\u00a0 10 minutes\u00a0<\/em>\u00a0–\u00a0Cook Time:\u00a0 20<\/em>\u00a0minutes –\u00a0Total Hands-On Time:\u00a0 30<\/em>\u00a0minutes<\/div>\n
<\/div>\n
Yield:\u00a0Serves 2 – 4 servings<\/div>\n
<\/div>\n
…<\/div>\n
<\/div>\n

Ingredients:<\/strong><\/p>\n

Salmon:<\/p>\n

1 lb Salmon, cut into individual portions<\/p>\n

1 TBSP\u00a0Sriracha Sea Salt<\/a><\/strong><\/p>\n

3 TBSP\u00a0Black Garlic Tamari Soy Balsamic<\/a><\/strong><\/p>\n

1 TBSP\u00a0Toasted Sesame Oil<\/a><\/strong><\/p>\n

1 TBSP\u00a0Black Garlic Shiitake Rub<\/a><\/strong><\/p>\n

2 TBSP\u00a0Roasted Shallot Olive Oil<\/a><\/strong><\/p>\n

Bok Choy:<\/p>\n

2 heads of Baby Bok Choy, cleaned & stems separated<\/p>\n

1 tsp\u00a0Sriracha Sea Salt<\/a><\/strong><\/p>\n

…<\/p>\n

Instructions:<\/strong><\/div>\n
<\/div>\n
1.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.<\/div>\n
<\/div>\n
2. 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.<\/div>\n
<\/div>\n
3. Heat a large skillet over medium heat. Drizzle with Roasted Shallot olive oil.<\/div>\n
<\/div>\n
4. 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.<\/div>\n
<\/div>\n
5. Add another 1 TBSP of Roasted Shallot olive oil to that pan.<\/div>\n
<\/div>\n
6. 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.<\/div>\n
<\/div>\n
7. Remove from the pan, arrange alongside the bok choy and serve! Enjoy!<\/div>\n<\/div><\/div><\/div><\/div><\/div>
\n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,140],"tags":[],"class_list":["post-1863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-taste-of-asia"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1863"}],"version-history":[{"count":1,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1863\/revisions"}],"predecessor-version":[{"id":1864,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1863\/revisions\/1864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1854"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}