Wonderful low-carb Marinated Salmon with Pak Choi recipe that is packed full of fresh flavours and healthy ingredients and with perfect salad heads that become like small works of art on the plate. Fried Pak Choi is easy to make. And, mixed with the marinated salmon, you have a dish that is like heaven.
And to sum up, simple to cook for a speedy, flavor-packed meal. Sweet chili, honey, sesame oil and soy combine to make a punchy sauce
But I do recommend fresh salmon for the best taste. And for the quality, I use Norwegian salmon.
Are you the “Meat without legs” type? Why not try some of my other seafood recipes.
Marinated Salmon with Pak Choi
- 450 g salmon
- 1 tbsp sweet chilli sauce
- 1 tbsp honey
- 2 tbsp soy sauce
- 250 g pak choi
- 1 tbsp sesame oil
- 2 tbsp Japanese soy sauce
- 3 tbsp lime juice fresh
- 1 tbsp honung
- 2 cloves garlic grated
- 1 tbsp chili finely chopped
- olive oil
- 2 tsp sesame seeds roasted, white and black seeds
- salt flakes
- Roast the sesame seeds until golden (the white ones), and set aside in a bowl to cool off. Do not keep them in the hot pan.
- Mix the marinade for the salmon, brush all sides and let it sink in for 15 min
- Mix together the Pak Choi sauce including garlic and chili
- Divide the cabbage in half. Heat a frying pan over medium heat with a little olive oil. Place the cabbage with the flat side down and fry for 2-3 minutes until it starts to get a little color. Turn the cabbage over and brush over some of the sauce. Turn over again and pour over the rest of the sauce. Put the lid on and steam for about 3 minutes until the cabbage is done.
- Heat a frying pan with a little butter in it and fry the salmon slightly burnt on high heat on both sides, depending on the thickness of the salmon, about 30-60 sec per side. You should sear the outer layer keeping the inside fresh and soft.
- Place two halves of Pak Choi on each plate. Add the salmon and sprinkle with sesame seeds and salt flakes. Serve and enjoy.Cuisine – the freshmaker!