Asian-spiced Salmon With Braised Bok Choy

Total Time: 18 mins Preparation Time: 7 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 4 tablespoons peanut oil
• 4 (6 ounce) salmon fillets, pin bones removed
• 2 tablespoons chinese five spice powder
• 4 cloves garlic
• 1 1/2 lbs bok choy (2 medium stalks)
• salt & freshly ground black pepper
• 3/4 cup chicken stock

Recipe

• 1 put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding put the skillet over medium-high heat.
• 2 rub the fillets with the five-spice powder.
• 3 put the salmon in the skillet, skin side down, cover, and cook for 3 minutes.
• 4 turn the fillets over and cook for 3 minutes.
• 5 turn off the heat and let the salmon keep warm in the skillet.
• 6 while the salmon cooks, fill the sink with cold water.
• 7 put the remaining 2 tablespoons of oil in a large deep skillet, dutch oven, or wok over medium-low heat.
• 8 peel the garlic.
• 9 drop the garlic down the chute of a food processor with the motor running.
• 10 scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
• 11 while the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves.
• 12 cut the leafy top half of the bok choy crosswise into 2-inch wide strips at and the thicker bottom half into 1-inch wide strips.
• 13 wash briefly, but vigorously, in the sink and add to the skillet, without draining.
• 14 season with salt and pepper to taste, add the chicken stock, and stir.
• 15 raise the heat to high, cover, and cook for 4 to 5 minutes until the thickest part of the stems are just tender.
• 16 put salmon fillet in the center of a large soup plate with the bok choy on both sides.
• 17 spoon the cooking broth from the bok choy over the top of the bok choy.