1. In a hot saute pan, add the green onions. Brown them slightly and add 1 cup water. Cook until tender.
2. Brush the salmon filets with the sesame oil. Top with the chopped ginger. Place in a 375 degree F. oven for 8-10 minutes. Place the cooked green onions on top of the salmon pieces.
3. Saute the chopped garlic in a pan until tender. Add the bok choy, season with salt and pepper and toss with the soy sauce.
|Chopped Fresh Ginger||1 Tbsp.|
|Sesame Oil||1 Tbsp.|
|Green Onions||2 Bunches|
|Wild Salmon Filet||4|
|Chopped Garlic||1 Tsp.|
|Bok Choy||2 Pounds|
|Soy Sauce||½ Cup|
My dad loved fish. When I used to cook a special dinner for my dad, I would always ask him what he fancied, he would think about it for a while and then always ask for this dish. I perfected it over the years. Give it a go it is light yet surprisingly filling.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.