Thai Fragrant Salmon with Pak Choi

Marinated salmon steamed and served over stir-fried ginger and garlic pak choi with fresh Thai aromatics.

Healthy Seafood Main Course Salmon Dairy Free Pak Choi

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

15.2g

per serving

60.8 g total

Fat

26.4g

per serving

105.4 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Fish Sauce

nam pla

tbsp

Soy Sauce

Liquids

tbsp

Lime Juice

fresh

NutsSeeds

bunch

Coriander

washed, leaves and stalks used

leaves

Mint

washed

tsp

Salt

cloves

Garlic

crushed

cloves

Garlic

thinly sliced

Black Pepper

freshly ground

OilsFats

tbsp

Sesame Oil

tbsp

Vegetable Oil

Seafood

700

Salmon Fillet

4 fillets

Vegetables

piece

Green Chilli

seeds removed

tsp

Ginger

peeled and chopped

450

Pak Choi

Spring Onion

finely sliced

piece

Red Chilli

de-seeded and finely sliced

Method

Combine the sauce and salmon in a bowl and marinate for 20 minutes.

Blend coriander, mint, salt, garlic, and green chillies into a paste using a food processor.

Heat sesame and vegetable oils in a wok and cook garlic, spring onions, red chillies, and remaining ginger for 1 minute.

Add soy sauce, remaining sugar, and pak choi to the wok and toss to warm through.

Serve the salmon on top of the pak choi immediately.

Blanch the pak choi in boiling salted water for 2 minutes, then drain and refresh.

Process with lime juice, fish sauce, 1 tablespoon sugar, and 1 teaspoon ginger until smooth.

Steam the marinated salmon in a steamer over boiling water for 6 to 8 minutes.