Steamed Salmon and Bok Choy with Rice Noodles
A gentle method of cooking that does a great job at retaining foods’ color, flavor and texture, steaming is especially suited to preparing delicate fish, as in this healthful Asian-inspired recipe that makes a quick and flavorful weeknight meal.
Ingredients
For the sauce:
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/2 cup (4 fl. oz./125 ml) sesame oil
- 2 Tbs. rice vinegar
- 1 tsp. Asian fish sauce (optional)
- 2 garlic cloves, minced
- 1 Tbs. peeled and minced fresh ginger
5 green onions, white and light green portions, halved crosswise and thinly sliced lengthwise- 2 Fresno chiles, stemmed, seeded and thinly sliced
- 1 lime, quartered
- 2 skinless center-cut salmon fillets, each about 8 oz. (185 g)
- 2 large heads baby bok choy, halved through the stem end
- 6 oz. (185 g) thin rice noodles
Directions
To make the sauce, in a bowl, stir together the soy sauce, sesame oil, rice vinegar, fish sauce, garlic and ginger until combined. Set aside.
In another bowl, combine the green onions, chiles and the juice from 1 or 2 of the lime wedges, to taste. Toss to combine and set aside.
Fill a steamer pan with about 1 inch (2.5 cm) of water and place the steamer insert in the pan. Place the pan over medium-high heat and bring the water to a gentle boil. Place the salmon and bok choy in a single layer in the steamer insert. Cover the pan and steam until the bok choy is tender and the fish is firm to the touch and barely opaque throughout when pierced with the tip of a paring knife, about 8 minutes.
While the fish and bok choy are steaming, cook the rice noodles according to the package instructions.
To serve, drain the noodles and divide evenly between 2 plates. Top the rice noodles with the salmon and bok choy and drizzle with the sauce, dividing it evenly. Top with the green onion mixture and serve with the remaining lime wedges alongside. Serves 2.
Williams Sonoma Test Kitchen