Bok Choy:
Ingredients
1 lb. baby bok choy
1 1/2 T. soy sauce
1 T. chinese rice wine or mirin
1/2 t. sugar
1 T. shallot oil
2 confit'ed garlic cloves
1 1-inch piece of ginger, peeled, minced and mashed into the garlic cloves.
2 t. sesame oil
2 t. toasted sesame seeds
Methodology:
Trim the bottoms off the bok choy bunches. Separate into leaves and wash well. Drain.
In a small bowl, combine the soy sauce, rice wine and sugar and set aside.
Heat a large skillet or wok on medium-high until a droplet of water sizzles and evaporates on contact. Add the cooking oil and the garlic and ginger, and mash and cook for 30 seconds.
Add the bok choy to the skillet and cook, tossing constantly, for 2 minutes. Add the sauce and cook for another 30 seconds. Turn off the heat and sprinkle with sesame oil and sesame seeds. Remove the bok choy to a serving platter or bowl, and cover to keep warm. Cook the sauce down until it coats the back of a spoon, and pour it over the bok choy. Serve.
Salmon:
Ingredients:
Skin-on salmon filet, 1-2 lb., and ~1" thick.
2 t. cooking oil
Methodology:
Open a window and turn on your fan, as this recipe will fill your kitchen with fishy odors.
Pat the salmon fillet dry and season it well on both sides.
Preheat a light coating of cooking oil in a large skillet over high heat until it shimmers.
Lower the heat to medium-high and lay the fish into the pan away from you, skin-side down. Press down firmly on the fish with a spatula to prevent the skin from curling. Cover fish with a paper towel to catch grease spatters.
Cook for 6 minutes on the skin side, or until the center of the fish reads 120ºF. Flip away from you and cook another 30 seconds to 1 minute.
Remove from heat and rest for a few minutes, before serving skin-side up.
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