BLACKENED ASIAN SALMON WITH PAN ROASTED BOK CHOY

Servings: 4 • Prep Time: 10 mins • Cook Time: 20 mins

For the Salmon:

1 lb Salmon, cut into 4 portions

1 Tbsp Sriracha Flake Sea Salt

3 Tbsp Black Garlic Tamari Soy Barrel Aged Balsamic

1 Tbsp Toasted Sesame Oil

1 Tbsp Black Garlic Shiitake Rub & Seasoning

2 Tbsp Roasted Shallot Infused Olive Oil

For the Bok Choy:

2 Heads Baby Bok Choy, cleaned & stems separated

1 tsp Sriracha Flake Sea Salt

Directions:

1. Clean the salmon and pat dry. Remove the skin if preferred. Season with Sriracha Flake Sea Salt and set aside.

2. Make the sauce: combine Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil, and Black Garlic Shiitake Rub. Stir to combine and set aside.

3. Heat a large skillet over medium heat and drizzle with Roasted Shallot Infused Olive Oil.

4. Add the bok choy and sprinkle with Sriracha Flake Sea Salt. Cover and steam for about 5 minutes, then remove and set aside.

5. Add another 1 Tbsp Roasted Shallot Infused Olive Oil to the pan and heat over medium-high.

6. Add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side and continue cooking 1-2 minutes per side until cooked through.

7. Arrange salmon alongside the bok choy and serve. Enjoy!

Bring bold Asian-inspired flavors home with our Roasted Shallot Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair with our Black Garlic Tamari Soy Balsamic — available in 100ml, 250ml, 500ml, and 750ml.