TERIYAKI SALMON WITH ASIAN GREENS & SNAP PEA SALAD
INGREDIENTS
6 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Sockeye or Atlantic Salmon
4 heads baby bok choy
1 1/2cups snap peas
1 Tbsp. finely-minced ginger
1 Tbsp. finely-minced garlic
4 whole kumquats sliced into small wheels (4 Tbsp. of diced orange will work, too)
1 1/2 Tbsp. olive oil
Salt to taste
INGREDIENTS
6 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Sockeye or Atlantic Salmon
4 heads baby bok choy
1 1/2cups snap peas
1 Tbsp. finely-minced ginger
1 Tbsp. finely-minced garlic
4 whole kumquats sliced into small wheels (4 Tbsp. of diced orange will work, too)
1 1/2 Tbsp. olive oil
Salt to taste
PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Cut bok choy in half lengthwise and wash. Warm half the oil in a sauté pan over medium-high heat, until it smokes just slightly. Place bok choy cut-side down in pan and allow to cook and sear for 4-5 minutes. Remove from pan, salt lightly. Then, turn heat to high and add remaining oil, ginger, garlic, and snap peas to pan. Allow to color slightly, but be mindful not to burn the garlic. Toss every 30 seconds or so over the course of 2 minutes. Add kumquats (or orange) and cook for one more minute. Return bok choy to pan and serve with Sesame and Seaweed Teriyaki Wild Sockeye or Atlantic Salmon.
OUR GO TO PRODUCTS FOR THIS RECIPE
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
