Pan-Seared Salmon with Ginger and Maple Sauce

This salmon is an absolute treat that you should try without delay. Since salmon fillets are sold individually, it’s easy to make a meal for one person. The sauce combines soy sauce and maple syrup in a teriyaki-style preparation, along with rice vinegar, sesame oil, and store-bought marinated ginger, a real shortcut in the kitchen. The salmon is cooked in a pan along with bok choy for quicker preparation.

Ingredients:

Sauce
• 2 green onions, cut into 1 cm (1/2 inch) pieces
• 15 ml (1 tbsp) maple syrup
• 10 ml (2 tsp) reduced-sodium soy sauce
• 10 ml (2 tsp) chopped marinated ginger
• 5 ml (1 tsp) rice vinegar
• 5 ml (1 tsp) toasted sesame oil
• 2.5 ml (1/2 tsp) sriracha sauce

Salmon
• 1 salmon or trout fillet, 170 g (6 oz), skin-on or skinless
• 2 bok choy or 4 baby bok choy, halved lengthwise
• 15 ml (1 tbsp) vegetable oil

Preparation:

Sauce
• In a bowl, mix all the ingredients and set aside.

Salmon
• In a large non-stick skillet, heat the oil over high heat and brown the salmon and bok choy for 3 minutes. Flip the salmon and bok choy and cook for another 3 minutes or until desired doneness is reached. Season with salt and pepper, then set the salmon and bok choy aside on a plate.
• In the same skillet over medium heat, pour in the sauce and cook for 1 minute until it becomes slightly syrupy. Drizzle the sauce over the salmon and bok choy and serve immediately.

Note from the WarriorCookBook Team:
For air fryer cooking, coat the fish and bok choy with oil and cook at 190 °C (375 °F) for 9 to 10 minutes for a medium-rare doneness, or longer depending on the thickness of the fillet.