Orange Salmon & Warm Bok Choy Salad
SERVES 1 | 40 Minutes Total Time
Ingredients
- 1/4 cup freshly squeezed orange juice
- 3 tsp orange zest
- 1/2 navel orange, cut in segments
- 2 tbs olive oil
- 1 tsp honey
- 1 fillet salmon
- 1 bunch bok choy, stems and leaves separated
- 1 spring onion, sliced
- 1 small carrot, grated
- Salt, to taste
Method
- Marinade: Combine 1/4 cup orange juice and 1 teaspoon of zest, 1/2 tablespoon of oil and 1/2 teaspoon of honey in a shallow dish. Season with salt. Add the salmon fillet and turn to coat completely. Turn again after 10 minutes.
- While the fish is marinating, start the salad. Steam the bok choy stems for 2 minutes then add the bok choy leaves. Steam for another 3 minutes, until wilted and tender.
- Pre-heat the oven to 180C. Heat 1/2 tablespoon of oil in a frying pan over medium-high heat. Add the spring onions and cook for 1 minute. Add the carrot and cook for 3-4 minutes, or until just tender.
- Add 2 teaspoons of orange zest, the orange segments, bok choy stems and leaves, 1/2 teaspoon of honey and 1 tablespoon of oil and stir to combine. Season with salt. Reduce the heat to medium and cook for 3-4 minutes, until the orange segments have warmed through. Set aside.
- Heat 2 teaspoons of oil over medium-high heat in a oven-proof frying pan. Add the salmon piece, skin (or skinned) side up.
- Cook for 1-2 minutes, just long enough to form a nice crust. Use a wide, thin spatula to carefully flip the salmon over. Cook for 1 minute, then transfer the pan to the oven. Cook for 5-6 minutes or until the salmon is done to your liking.
- Place the warm bok choy and orange salad on a plate. Top with a piece of salmon. Serve.
