RecipesLoch Fyne Recipes

Grilled Salmon with Bok Choy and Lemon Ginger Dressing

Grilled Salmon with Bok Choy and Lemon Ginger Dressing

Information

Serves: 4

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Buy your salmon here

The sharp and spiky ginger and lemon dressing cuts through the richness of the salmon. Delicious with simply steamed jasmine rice.

Shopping List

  • 2 unwaxed organic lemons
  • 1 tbsp finely minced ginger
  • 1 tbsp soft brown sugar
  • 1 tbsp sesame oil
  • 4 salmon fillets, about 175g each
  • 3 tbsp sunflower oil
  • 150g shiitake mushrooms, cleaned & quartered
  • 4 bok choy, halved

Cooking Instructions

  1. Zest and juice the lemons, and heat both in a small pan with the ginger, brown sugar and sesame oil.  Remove from heat as soon as sugar dissolves.  Set aside.
  2. Heat a griddle until very hot.  Brush salmon fillets with 1 tbsp sunflower oil and season lightly with salt & pepper.  Cook for 4-5 minutes per side.
  3. Whilst the salmon is cooking, heat the remaining sunflower oil in a wok and add mushrooms.  Cook on a high heat for 2 minutes, then add the bok choy.  Stir fry until bok choy has wilted and remove from heat.
  4. To serve, place bok choy and mushrooms in a shallow bowl.  Top with a salmon fillet and drizzle with the lemon ginger dressing.

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