Salmon w/Steamed Bok Choy & Almonds
4 6-ounces skinless salmon fillets
salt and pepper
2 tablespoons olive oil
½ cup chopped almonds
1 large bunch of small bok choy such as Shanghai bok choy
1 garlic clove minced
1 tablespoon grated fresh ginger
1 tablespoon olive oil
2 tablespoons water
2 tablespoons dark soy sauce
fresh ground pepper
2 tablespoons hoisin sauce
finely sliced fresh basil leaves (optional)
TO PREPARE THE BOK CHOY:
Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.
TO PREPARE THE SALMON:
Season the salmon fillets generously with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the fillets on one side until the hedges are starting to crisp up and turning golden brown. Turn them over and cook for another 1 to 3 minutes to finish. The fillets should be golden and still a bit opaque in the middle. Transfer them to a warm plate. Add a handful of chopped almonds to the pan and lightly sauté with the basil.
ASSEMBLE THE DISH:
Place a layer of the bok choy and place the fillets slightly above it. Spoon the sauté almonds with basil overall.