Pan Fried Salmon, Sweet and Spicy Green Chili Soy Glaze with Sautéed Garlic Asian Vegetables
- 4 6oz fillets of salmon, skin on
For the glaze
- 6 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp fresh lemon juice
- 2 cloves garlic, finely chopped
- 1 green Korean chili (or jalapeño), finely chopped (for not spicy, remove seeds)
- 1-inch knob ginger, roughly chopped
- 3 large cloves garlic, peeled and smashed
- 1 shallot, roughly chopped
- 2 Tbsp honey
For the sautéed vegetables
- 2 large garlic cloves, grated
- 8 heads baby bok choy, washed and trimmed
- 12 shiitake mushrooms, destemmed, thinly sliced
- Dried julienne seaweed flakes (kizami nori)
- Red/green chilies, thinly sliced
- Parsley leaves
- Salt and pepper to taste
- Rinse the salmon fillets, remove any pin bones, and pat dry well, set aside.
- In a small saucepan, tip in the soy sauce, mirin, lemon juice, over medium heat. Add in garlic, green chilies, ginger, garlic, and shallot. Allow to simmer and add in the honey. Whisk until well incorporated and lower flame to a low simmer.
- Meanwhile, sauteed the vegetables. In a large nonstick skillet, drizzle in a bit of extra virgin olive oil, over medium high heat. Tip in the grated garlic and allow to soften slightly. Add in the bok choy and mushrooms and sauté until wilted. Remove from heat and set aside in warm place.
- Place a large nonstick skillet, over medium high heat, and drizzle in about 2 Tbsp of extra virgin olive oil. Season the salmon fillets with salt and pepper on both sides. Once hot, place in the fish fillets, skin side down, and fry until the skin is golden and crispy, about 2-3 minutes. Flip over and cook for a further 2-3 minutes (depending on thickness, and desired doneness). Flesh should be flaky and skin crisp and golden when done.
- Remove the soy glaze from the heat and pour through a fine sieve discarding the solids. Keep the glaze warm.
- To serve, place a scoop of the rice of your choice on a plate. Top with the sauteed vegetables and then the fish. Spoon over the soy glaze and serve. Garnish with dried seaweed, parsley leaves, and sliced red and green chilis, if you like. Serve immediately.
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