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Salmon with wilted Asian greens

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 4 (about 200g each) salmon cutlets
  • 1 tablespoon olive oil
  • Salt & freshly ground pepper
  • 2 bunches baby bok choy, quartered lengthways, washed, dried
  • 2 garlic cloves, crushed
  • 4cm-piece fresh ginger, peeled, grated
  • 1 tablespoon Ayam oyster sauce
  • 1 tablespoon Kikkoman soy sauce
  • Steamed Basmati rice, to serve
  • Coriander leaves, to serve


  • 1
    Preheat a chargrill pan or barbeque grill on medium-high. Brush both sides of the salmon with 1 teaspoon of the oil. Season with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.
  • 2
    Meanwhile, heat half the remaining oil in a large wok or frying pan over a high heat. Add half the bok choy and cook for 1-2 minutes or until tender. Transfer to a bowl. Heat the remaining oil and add the garlic, ginger and remaining bok choy. Cook, tossing, for 1-2 minutes or until tender. Return all the bok choy to the wok with the oyster sauce and soy sauce. Toss to coat.
  • 3
    Serve the salmon with the bok choy, steamed rice and coriander leaves.

Source: taste.com.au


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