Salmon Steaks & Bok Choy


I have had this cookbook for ages (since high school) that I’ve only used a handful of times. It’s quite lovely since it’s separated into sections based on the seasons, which I really love, and all the dishes are rather simple to cook! As I stand here staring at it down on my counter I am telling myself that I will use it more! I’d love to cook every dish from it at some point!

Anyways. We were flipping through it and wondering what to eat for dinner, since we have been eating frozen pizzas or take out Chinese for the past few days. Enough of that! Time for a nice home cooked meal! 

I picked up all my supplies at the Whole Foods, since I love their quality of veggies and fish. (Not to mention I had a few other things I wanted to pick up *coughcookiescough* and there was no better place!

Recipe as follows: (We used for 2 salmon steaks)
1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
Salt & Pepper

Mix the orange juice, hoisin sauce, and honey together in a bowl. Make sure you rinse and pat dry the salmon steaks before anything! Season both sides with salt and pepper and place them on a rimmed baking pan. Glaze them!!!

They should be done in about 10-13 minutes, check them to make sure they don’t burn and when they are done they will be opaque in the center. 

Sautéed Bok Choy & Brocilli (modified):
2 tablespoons olive oil
Bok Choy (I used 4 stalks cut up into 1 inch squares)
Broccoli (I used 2 organic stalks cut into bite sized pieces)
2 teaspoons crushed red pepper flakes
1 clove of garlic (diced)
2 table spoons soy sauce

Put in 1/2 cup water into a large skillet and bring to boil before adding broccoli & the while stalks of the boo choy. On medium/low heat cover and check occasionally until broccoli is bright green. (About 6 minutes) Then add the oil, red pepper flakes, and garlic. Sauté together until the water is evaporated. Stir in soy sauce at the end. You can sprinkle sesame seeds on top too!
It goes great with white rice!

Neither of us has used a broiler before, or at least, MY broiler before. We accidentally had it set pretty high, so that was a good takeaway for next time! The sauce was to die for though! And I finally had an excuse to use these dishes!

I probably haven’t touched much on this, but I love tasting wines. So this time I thought I’d let you know a nice wine to pair with this lovely dinner. Rose wines normally pair very well with salmon (and not just because of the similar color!) another choice would be a Pinot Noir. I went with a nice Rose, because I love sweet wines the best. This was a pretty good choice I’d say, it didn’t over power the flavor of the fish since it’s light and sweet.

And for dessert? Macarons! I can’t say no to anything in the Whole Foods dessert case!!

By Jess

A bookworm since the tender age of whenever I stopped chewing on books and started actually reading them. A cat-mom, graphic designer, and introvert originally from Pittsburgh, but now resides in the humid, hot, state of Texas. Cheers!