Chili-Glazed Salmon with Bok Choy for Two
By America's Test KitchenPublished on August 18, 2020
Time
30 minutes
Yield
Serves 2
Ingredients
Before You Begin
Try to purchase center-cut salmon fillets of similar size so that they cook at the same rate. Be sure to use sweet chili sauce here; hot chili sauce (such as chili-garlic sauce) will make the glaze too spicy and thin. If you purchase skin-on fillets, follow the instructions below to remove the skin.
Instructions
- Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering. Add bok choy, cut side down, to skillet and cook until lightly browned on both sides, 1 to 2 minutes per side; transfer to plate.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Lay fillets in skillet and cook until browned on first side, about 5 minutes. Using tongs, gently flip fillets and continue to cook until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 3 to 5 minutes. Holding fillets in place with spatula, carefully pour off any rendered fat in skillet. Off heat, add chili sauce mixture to skillet with salmon and gently flip fillets once or twice to coat. Transfer fillets to serving platter.
- Add bok choy to skillet with glaze and toss until coated; transfer to platter with salmon. Serve with lime wedges.
Time
30 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Using a nonstick skillet ensured that the browned crust stayed on the fish, not stuck to the pan. Some sweet chili sauce mixed with a little savory fish sauce and fresh ginger created a boldly flavored glaze that complemented the rich salmon. A pinch of cornstarch helped thicken the glaze so that it nicely coated the fish. Baby bok choy sautéed until lightly browned paired perfectly with the salmon and our Asian-inspired glaze.
Before You Begin
Try to purchase center-cut salmon fillets of similar size so that they cook at the same rate. Be sure to use sweet chili sauce here; hot chili sauce (such as chili-garlic sauce) will make the glaze too spicy and thin. If you purchase skin-on fillets, follow the instructions below to remove the skin.
Instructions
- Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering. Add bok choy, cut side down, to skillet and cook until lightly browned on both sides, 1 to 2 minutes per side; transfer to plate.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Lay fillets in skillet and cook until browned on first side, about 5 minutes. Using tongs, gently flip fillets and continue to cook until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 3 to 5 minutes. Holding fillets in place with spatula, carefully pour off any rendered fat in skillet. Off heat, add chili sauce mixture to skillet with salmon and gently flip fillets once or twice to coat. Transfer fillets to serving platter.
- Add bok choy to skillet with glaze and toss until coated; transfer to platter with salmon. Serve with lime wedges.
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