Salmon with lemon and stir-fried bok choy

Sorry it’s been so long since the last post. I was caught up in finals, followed by several weeks of sleeping.

 

Ingredients for fish: 

1 filet of Steelhead trout – I apologize for the misleading title, but Steelhead trout tastes, looks, and smells exactly like salmon. Until recently I thought I was buying salmon because the store labels it as “Steelhead” with no species description. The point is that Steelhead trout is a less expensive alternative to salmon with the the same taste. 

Juice of 1 lemon

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Ingredients for stir fry:

2 lb baby bok choy

~ 2 tablespoons fresh ginger, chopped or minced 

6 heads of garlic, minced

1 carrot, sliced finely 

1.5 tablespoon sesame oil

1/2 tablespoon peanut or canola oil 

 

Procedure: 

For fish

  • Wash the fish 
  • Line a baking sheet with tin foil and put the fish on it
  • Cover with lemon juice
  • Broil on high 10 minutes for every inch of depth (I broiled for 10 minutes)

For vegetables

  • Chop the baby bok choy at the base of the head, where the various stems meet. Throw out the rest. No need to chop or discard any more! 
  • Mince the garlic
  • Chop or mince the fresh ginger 
  • Slice the carrot at a diagonal so you end up with nice thin wedges 
  • Put the oils in a wok or frying pan. Throw in all the vegetables. Sautee until fragrant and the bok choy is slightly wilted. You don’t want to cook it too long, otherwise it will become soggy and sad. 
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Ginger

 

 

 

 

 

 

 

 

 

 

 

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Veggies before cooking

 

 

 

 

 

 

 

 

 

 

 

 

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Served with Thai sticky rice (left over from the previous day). Vegetable portion was already half eaten by the time of this picture.

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