NY2ATL's LOW CARB RECIPES
Baked Salmon with Bok Choy
Salmon and Bok Choy
1 1/2 pounds bok choy, cut into 1 1/2 pieces
2 tablespoons olive oil
1/2 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon peel
For Puree
1/4 cup roasted red peppers, patted dry
1/4 cup mild chunky salsa
Place olive oil and butter in an ovenproof skillet large enough to hold fish in a single layer.
Place in oven 3 minutes, until butter is melted.
Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through.
Remove from skillet; tent with foil.
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil.
Place in oven 1 minute, until leaves are wilted and stems are warmed through.
To make puree, blend peppers and salsa in a blender 30 seconds.
Plate the greens; top each with a piece of fish. Dollop puree over fish.
Ingredients:
2 pounds salmon fillet, cut into 8 portions1 1/2 pounds bok choy, cut into 1 1/2 pieces
2 tablespoons olive oil
1/2 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon peel
For Puree
1/4 cup roasted red peppers, patted dry
1/4 cup mild chunky salsa
Directions:
Heat oven to 475F.Place olive oil and butter in an ovenproof skillet large enough to hold fish in a single layer.
Place in oven 3 minutes, until butter is melted.
Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through.
Remove from skillet; tent with foil.
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil.
Place in oven 1 minute, until leaves are wilted and stems are warmed through.
To make puree, blend peppers and salsa in a blender 30 seconds.
Plate the greens; top each with a piece of fish. Dollop puree over fish.
