Best 8 Salmon With Bok Choy Asian Sauce And Salmon Roe Recipes

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Indulge in a culinary journey to the Far East with our tantalizing Salmon with Bok Choy, Asian Sauce, and Salmon Roe recipe. This dish presents a vibrant fusion of flavors, textures, and colors that will delight your senses. The tender salmon fillets, paired with succulent bok choy, are enveloped in a delectable Asian sauce that tantalizes your taste buds with its sweet, tangy, and savory notes. The vibrant salmon roe adds a burst of briny, umami flavor and a textural contrast that elevates the dish to a new level of gastronomic excellence. Prepare to embark on a culinary adventure that will transport you to the bustling streets of an Asian market, where the aromas of fresh seafood and vibrant spices fill the air.

Check out the recipes below so you can choose the best recipe for yourself!

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES



Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Yield 2

Number Of Ingredients 15

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

Steps:

  • Pre Heat oven to 350F
  • Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
  • Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  • Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
  • Divide among 2 bowls.
  • Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER



Glazed Salmon and Bok Choy Sheet Pan Dinner image

This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce
4 baby bok choy (about 10 ounces), halved lengthwise
1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
1 scallion, thinly sliced on a bias

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
  • Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
  • Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

SALMON AND BOK CHOY GREEN COCONUT CURRY



Salmon and Bok Choy Green Coconut Curry image

Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.

Provided by Anna Stockwell

Categories     Salmon     Coconut     Milk/Cream     Curry     Ginger     Garlic     Bok Choy     Lime Juice     Green Onion/Scallion     Cilantro     Cashew     Chile Pepper     Rice     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

4 (6-8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

Steps:

  • Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
  • Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
  • Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
  • Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Steps:

  • Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  • Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS



30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

  • Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
  • Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
  • Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
  • While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
  • Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

SALMON WITH BOK CHOY, ASIAN SAUCE AND SALMON ROE



Salmon With Bok Choy, Asian Sauce and Salmon Roe image

Make and share this Salmon With Bok Choy, Asian Sauce and Salmon Roe recipe from Food.com.

Provided by ImPat

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 (150 g) salmon fillets (skin on)
1 tablespoon vegetable oil
salt (to taste)
ground pepper (to taste)
1 bunch bok choy (tops trimmed, washed and quartered)
1 tablespoon garlic (minced)
1 tablespoon ginger (grated)
1 chili (red chopped to your taste)
1 tablespoon palm sugar
2 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
2 tablespoons salmon roe (a small jar optional but wonderful)
coriander leaves (to serve)

Steps:

  • Place the salmon pieces on a plate and drizzle with the oil and season well.
  • Prepare the bok choy and steam in a bamboo steamer.
  • For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
  • When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
  • To serve, place a bed of bok choy on each plate and top with the salmon and roe.
  • Drizzle over the sauce.
  • Steamed rice would be a great accompaniment to soak up those delicious juices.
  • Garnish with the coriander leaves.

MISO-GLAZED SALMON AND BOK CHOY



Miso-Glazed Salmon and Bok Choy image

A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.

Provided by fiedlerbrews

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

½ cup miso
⅓ cup mirin (Japanese sweet rice wine)
¼ cup sake (Japanese rice wine)
3 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
1 ½ pounds salmon fillets
2 heads baby bok choy, halved lengthwise, or more to taste

Steps:

  • Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
  • Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
  • Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Nutrition Facts : Calories 479 calories, Carbohydrate 31.6 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 4.2 g, Protein 37.4 g, SaturatedFat 3.8 g, Sodium 1963.8 mg, Sugar 21.8 g

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY



Spicy Salmon Teriyaki with Steamed Bok Choy image

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Provided by Anna Stockwell

Categories     Salmon     Dairy Free     Rice     Soy Sauce     Honey     Bok Choy     Green Onion/Scallion     Sesame     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Steps:

  • Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
  • Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
  • Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
  • Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

Tips:

  • Choose the right salmon. Look for wild-caught salmon that is firm and has a deep orange color. Avoid farmed salmon, which is often lower in quality and may contain more contaminants.
  • Cook the salmon gently. Salmon is a delicate fish, so it's important to cook it gently to prevent it from drying out. Pan-frying, baking, or poaching are all good methods for cooking salmon.
  • Use fresh bok choy. Bok choy is a leafy green vegetable that is best used when it is fresh. Look for bok choy that is crisp and has bright green leaves.
  • Make the Asian sauce ahead of time. The Asian sauce can be made up to 2 days in advance. This will save you time when you're ready to cook the salmon.
  • Serve the salmon with rice or noodles. Salmon with bok choy is a great main course to serve with rice or noodles. You can also serve it with a side of roasted vegetables or a salad.

Conclusion:

Salmon with bok choy and Asian sauce is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked gently to perfection, and the bok choy is crisp and tender. The Asian sauce adds a flavorful touch to the dish. This recipe is sure to please everyone at your table.

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