Black Garlic Pan Seared Salmon with Bok Choy & Mango… | Roland Foods

Ingredients

• 1, 8oz salmon fillet, dried & seasoned well with salt & pepper
• 4 tablespoons Roland® Premium Soy Sauce
• 2 tablespoons Roland® Extra Virgin Olive Oil
• 1 tablespoon Roland® Black Garlic Paste
• 1 tablespoon Roland® Black Vinegar
• 1 teaspoon grated ginger
• 3 tablespoons Roland® Maple Syrup
• Salt and pepper, to taste
• Sliced scallions, to garnish
• Roland® Roasted White Sesame Seeds , to garnish
• 1 lb bok choy, cleaned and cut in half lengthwise
• 1 tablespoon Roland® Extra Virgin Olive Oil
• 1 tablespoon butter
• Squeeze of lemon
• 1-2 mangos, thinly sliced
• 1/2 a red onion, thinly sliced
• 1/4 cup Roland® Roasted Red Pepper Strips
• 1 tablespoon toasted & crushed peanuts
• 2 tablespoons mint, thinly sliced
• 2 tablespoons cilantro, minced
• 1 teaspoon Roland® Sambal Oelek
• 2 tablespoons finely chopped palm sugar or brown sugar
• 2 tablespoons Roland® Fish Sauce
• 2 tablespoons lime juice
• Season the salmon fillet generously with salt and pepper
• In a saucepan, add the soy sauce, olive oil, black garlic paste, black vinegar, ginger, and maple syrup. Reduce this mixture over medium heat until thickened, around 5 minutes
• In a very hot pan, sear the salmon skin side down and flip once the skin becomes crispy. Add in the reduced black garlic sauce and baste until the salmon is cooked and is fully coated in the sauce
• Over high heat, add the olive oil to a sauté pan, sear the bok choy until it achieves a visible char
• Season with salt and pepper and sauté until just cooked, about 3-5 minutes
• At the end, add the butter, black garlic paste, and a squeeze of lemon
• Combine the sambal oelek, sugar, fish sauce, and lime juice until a dressing forms
• Toss over salad ingredients and serve alongside the seared boy choy and black garlic-glazed salmon
• For a full presentation, plate the salmon over cooked jasmine or sushi rice