Blackened Asian Salmon with Pan Roasted Bok Choy

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Blackened Asian Salmon with Pan Roasted Bok Choy
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients For the Salmon:
1 lb Salmon, cut into 4 portions
1 tablespoon Olivelle Sriracha Flake Sea Salt
3 tablespoons Olivelle Black Garlic Tamari Soy Barrel Aged Balsamic
1 tablespoon Olivelle Toasted Sesame Oil
1 tablespoon Olivelle Black Garlic Shiitake Rub & Seasoning
2 tablespoons Olivelle Roasted Shallot Infused Olive Oil

For the Boky Choy:
2 Heads of Baby Bok Choy, cleaned & stems separated
1 teaspoon Olivelle Sriracha Flake Sea Salt

Directions:
1. Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.

2. To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.

3. Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.

4. Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.

5. Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan.

6. Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.

7. Remove from the pan, arrange alongside the bok choy and serve! Enjoy!