Thai-Inspired Salmon with Bok Choy
- 250 grams Bok Choy
- 1 organic Lime
- 1 red chili pepper
- 1 stalk Leeks
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 sprig Lemongrass
- 5 Tbsps Corn oil (for the marinade)
- 600 grams Salmon (skinless)
- 2 Tbsps vegetable oil (for cooking)
- 30 grams butter (for cooking)
- 100 milliliters Vegetable broth
- freshly ground peppers
Rinse the bok choy and spin dry. Remove the stems from the leaves and thinly slice. Rinse the lime in hot water, wipe dry and grate zest. Squeeze juice from the lime. Rinse the chile pepper and thinly slice. Halve the leeks lengthwise, rinse and slice into thin rings or strips. Peel and finely chop the ginger and garlic. Trim both ends of the lemongrass and peel tough outer layer. Finely chop the thicker end of the lemongrass.
For the salmon: In a bowl, stir the oil with the lime zest, lime juice, garlic, ginger, chile and lemongrass, and season with salt to taste. Rinse the salmon, pat dry and cut into 4 equal portions. Place in a dish and drizzle with the oil marinade. Allow to sit for 1 hour. Remove the salmon from the marinade. Heat the oil in a skillet. Add the salmon and sear on both sides. Add the marinade and the leeks, and reduce heat. Cook until the salmon flakes easily with a fork.
For the bok choy: In another skillet, melt the butter. Add the bok choy stems and cook until tender, about 2-3 minutes.
Add the bok choy leaves and broth, and season with salt and pepper to taste. Cook until the leaves are wilted.
For serving: Divide the bok choy between plates. Top with a piece of salmon, and the marinade and leeks. Serve with lime wedges and rice if desired.