Chipotle Salmon with Chili-lime Baby Bok Choy
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Chipotle Salmon with Chili-lime Baby Bok Choy
Category
Seafood
Author:
Submitted by Chef Carrie Trogan
Ingredients
Salmon
- 1 tablespoon Fustini’s Chipotle Oil
- 6 6oz salmon fillets
- salt and pepper to taste
- 6 each baby bok choy (steamed)
- 6 lime slices
- fresh cilantro, optional
Chili Lime Dressing
- 2 tablespoons Fustini’s Chipotle Oil
- 2 garlic cloves thinly sliced
- 1/3 cup chopped ginger
- 1/4 cup Fustini's Jalapeno Lime balsamic
- 2 teaspoon hoisin sauce
- 1 tablespoon Harwood Gold Sriracha
- 1 tablespoon Fustini's Sesame oil
- juice of 3 limes
Directions
- Season salmon with salt and pepper and cook in the preferred method (grill, sauté,, broil) to the desired doneness. Drizzle salmon and baby bok choy with chipotle lime sauce and garnish with lime slices and cilantro if using.
- Heat chipotle oil in a saucepan to medium-low and add the garlic so that it cooks to a golden brown. Add ginger, vinegar, hoisin, sriracha, sesame oil and lime juice. Whisk to combine, bring to a rolling boil then turn off the heat.