Sweet and Sour Salmon with Bok Choy
A delicious and authentic sauces recipe for Sweet and Sour Salmon with Bok Choy, prepared with traditional seasonings and techniques.
Ingredients
- • 2 fillets salmon (, about 4 oz (113 g) each (*Footnote 1))
- • 6 bulbs baby bok choy (, split in half (*Footnote 2))
- • 2 cloves garlic (, minced)
- • 1/2 cup rice vinegar
- • 1/4 cup brown sugar
- • 1/4 cup sriracha ((or your favorite chilli sauce) (*Footnote 3))
- • 2 teaspoons soy sauce ((or tamari for gluten free))
- • 2 tablespoons water
Preparation Steps
Adjust the oven rack so it’s 5” (13 cm) under the grill.Turn on the grill to preheat your oven.
Combine all the sauce ingredients in a small pot. Heat over medium-high heat until bringing to a boil. Boil for 5 to 7 minutes, stirring regularly, until the sauce is thick and glossy. Remove the pot from the heat and add the garlic. Stir to mix well.
Line a baking tray with baking parchment (optional, for easy clean up). Place the bok choy, flat side up on the tray. Brush the whole bok choy bulbs with a generous amount of sauce, making sure some sauce gets between the leaves of the bulb. Flip the bok choy and brush them again. Arrange the bok choy in an interlocking pattern with the leaves in the centre. Place the salmon fillets between the bulbs, on top of the leaves (*Footnote 4). Brush both fillets generously with the sauce on all sides. (*Refer to the pictures in the blog post above to see how I arranged the bok choy and salmon)
Grill at 550°F (288°C) for 8 minutes, until the salmon is cooked through and sauce begins to caramelise. (*Footnote 5) Pull out the baking sheet and let everything sit for 5 minutes.
Serve hot with the remaining sauce over rice. Drizzle with more sauce if needed, and enjoy!