Asian Inspired Salmon with Stir Fried Garlic Lemon Yu Choy Sum

by Chris Canty

INGREDIENTS

1 ½ lbs Salmon 

2 green onion – thinly sliced 

½ tsp sesame seeds 

1 Tbsp Thai sweet chili sauce 

¼ cup honey 

1 Tbsp fresh grated ginger 

1 Tbsp rice vinegar 

2 Tbsp reduced sodium soy sauce/tamari 

3 garlic cloves – minced 

½ Tbsp sesame oil 

Ground pepper – to taste 

 

1 large bunch Yu Choy Sum 

1 cup of water 

4 garlic cloves – minced 

1 Tbsp oyster sauce 

½ tsp sesame oil 

1 Tbsp avocado oil 

1 lemon – cut into wedges 

 

Stir Fried Garlic Lemon Yu Choy Sum 

  1. Wash & soak Choy Sum for 15 minutes to cleanse of dirt. Once clean, pat dry. 
  2. In a small mixing bowl, whisk together the oyster sauce, sesame oil & soy/tamari, set aside 
  3. In a large skillet over medium heat, heat 1 tbsp avocado oil & saute’ garlic for 30 seconds 
  4. Add Choy Sum to the skillet with 1 cup of water, cover a let cook 2 minutes. Stir/flip Choy Sum recover and let cook 2 more minutes. Remove to serving dish, pour sauce, toss & hit with a squeeze of lemon wedge. 

 

Asian Inspired Salmon  

Pre-heat oven to 375° 

Get a large sheet of aluminum foil (enough to seal up Salmon) and lay on baking sheet 

In a small bowl, whisk together the honey, garlic, soy/tamari, rice vinegar, sesame oil, thai sweet chili sauce & pepper to taste. 

Place salmon on foil (fold up the 4 sides to create a “boat” around the salmon) carefully spoon/pour the sauce over the salmon and seal up the foil packet making sure all seams are completely sealed. 

Bake in oven until cooked through (about 15-20 mins.) 

Turn oven to broil, open foil packet & broil for 2-3 minutes to carmelize sauce. Watch carefully so it does not burn. 

 

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