I have been on an Asian food kick lately. Something about garlic and ginger combos have been screaming to me. Now, I share the easiest pseudo-Asian flavored dinner you’ll ever have the lovely good fortune to come across. (No need for thanks or applause. I can feel your gratitude coursing over the tubes of the interweb.) Actually, now that I think about it, the easiest pseudo-Asian flavored dinner would probably entail calling your local Chinese take-out. So, I amend: The easiest dinner you’ll make in your own home. (I feel less gratitude coming at me, but alas, this is what I get for full honesty.)
I made the sauce for salmon, but it works well on chicken and veggies as well. Apologies because I don’t even have the faintest clue where I got these recipes. The only key is to make the dishes so that they all come out at the same time. I’d start with putting the rice on since that can sit for a bit, then chopping your bok choy, then putting together the salmon, and finishing the bok choy as the salmon broils.
Salmon and Bok Choy on Rice
- Sesame oil
- Salt and pepper
- 4 decent sized salmon fillets
- ¼ C brown sugar
- 2 T Dijon mustard
- 1 T minced fresh ginger
- 1 T sesame seeds
Take a baking sheet and lightly coat it with a touch of sesame oil. (Don’t go overboard, a little goes a LONG way. You just want to have enough down to prevent the salmon from sticking.) Liberally salt and pepper the salmon fillets and place on the baking sheet.
In a small bowl, mix together the rest of the ingredients. Using a rubber brush, slop the glaze evenly on top of the salmon coating entirely. You’ll stick these under the broiler for about 10 minutes or until the glaze is bubbly and brown.
Now, for the bok choy…
- 2 medium cloves of garlic, minced
- 1 t ginger
- ¼ t red pepper flakes
- 1½ lbs baby bok choy, sliced in 1” pieces
- 1 T soy sauce
- 1 T water
- ¼ t sesame oil
Heat a bit of vegetable oil in a medium pan over high heat. Add the garlic, ginger, and pepper flakes and sauté for a minute or two (don’t burn the garlic!). Add the bok choy and sauté for another few minutes (until the bok choy is evenly coated with oil and goodies).
Turn down the heat and add the soy sauce and water. Stir until the bok choy is bright green and the leaves are wilted. Remove from heat and stir in the sesame oil.
Serve everything over rice.
This recipe is so easy it could be a Monday night dinner. And, it’s so tasty, it could be a Thursday night dinner. (You know, because you might have guests over on Thursday, but probably not Monday. Because Mondays are for being crabby and wishing it were Thursday.) This is what it looks like:
Mr. Moo loved it when his dad fed it to him, but had no love when I tried to give it to him. Go figure with the finicky toddler eating plan.