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.
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!