Ginger Salmon with Bok Choi
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 salmon fillets
2 baby bok choi
3 inch lump of ginger
4 scallions (spring onions)
1 red chile (remember, larger ones are milder)
4 tbsp soy sauce
2 tsp sesame oil
1 tsp brown sugar
2 tsp fish sauce
4 tsp sesame seeds
Handful of fresh mint leaves and or coriander leaves / lime wedges for serving
Instructions:
Preheat the oven to 350f.
Lay four large squares of foil on a surface – you’re baking the fish in foil parcels – or you could use a baking dish with a foil lid.
Quarter the bok choi and lay two pieces on each foil square. Place the salmon on top.
Snip or slice the onion into a jug, along with the chile (de-seed first if you don’t like very hot food), then mix in the sesame oil, fish oil, sugar, soy and grate in the ginger ( I don’t bother to peel it – but do if you prefer). Whisk to combine.
Bunch up the foil around the salmon to make an open parcel, then pour the sauce over, dividing the onion, chili and ginger between the fillets. Sprinkle the sesame seeds on top.
Bake for 15 mins for rarer fish and 20 for well done fish (depending on the thickness of the fillets) Scatter torn mint and coriander leaves on top and serve with lime wedges.
From ifyoucanmakethatyoucanmakethis.com