Recipes
Umami Sauce Salmon and Bok Choy
This is a quick and easy Asian-flavored meal that is sure to impress!
Serves 4
Ingredients
- 4 - 6oz portions of salmon fillets (or firm tofu if vegan)
- 1.5 lbs of baby shanghai bok choy (also works with broccoli or asparagus)
- 2 cloves of garlic
- 3 tbsp avocado oil
- 3 tbsp soy sauce
- 5 tbsp Madame Susan Umami Sauce
- 1 lemon
Optional Garnish and Side Dishes
- ¼ cup diced scallion (green parts)
- 1 tbsp Madame Susan Chili Crisp
- Cooked white jasmine rice
Instructions
- At least 1 hour before cooking, marinade salmon/tofu portions in ziplock bag with 3 tbsp Madame Susan Umami Sauce, 2 tbsp soy sauce, juice of ½ lemon. Evenly distribute marinade.
- Wash and chop bok choy (or any greens used).
- Finely mince 2 cloves of garlic.
- Preheat oven to broil, grease a baking sheet with 1 tbsp avocado oil.
- Place salmon on a greased baking sheet or oven safe frying pan. Top with remaining marinade. Broil for 2-3 min to get caramelization on top, then turn oven down to 350 degrees to cook all the way through until internal temperature reaches 145 degrees (12-15 min).
- Sauté minced garlic in 2 tbsp of avocado oil in a pan, add bok choy and 2 tbsp Madame Susan Umami Sauce and 1 tbsp soy sauce. Sauté on med-high heat until slightly tender (5-7 min).
- Serve salmon, bok choy, rice (optional) together with remaining lemon cut into wedges. Can add scallions and Madame Susan Chili Crisp on top as garnish. Enjoy!