Description
A simple salmon recipe packed with flavor thanks to ginger poached apricots and chili oil.
Ingredients
Units
Scale
- 2 cups dry white wine
- 1 orange (about 3 oz [90 ml]), zest and juice
- 1 lemon (about 1.5 oz [45 ml]), zest and juice
- 2 inches of ginger, peeled
- 2 whole star anise pods
- 2 green cardamom pods
- 2 pounds of apricots, halved and pits removed
- 1/4 cup neutral oil
- 2 tablespoons of chili flakes
- 4 salmon fillets (about 4 oz [120 g] each), skin removed
- Salt
- 4 to 6 baby bok choy (about 11/2 lb [680 g])
Instructions
- In a medium pot over medium heat, bring the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach until tender, about 4 minutes. Remove from the heat and let cool in the poaching liquid.
- In a small frying pan, heat the neutral oil over high heat for about 30 seconds. Remove from the heat and add the chili flakes. Steep for 10 minutes.
- In a large pot fitted with a steamer basket, bring 3 in [7.5 cm] of water to a rapid boil. Season the salmon all over with salt. Transfer carefully to the steamer basket. Steam, covered, for 5 minutes. Add the bok choy and steam for 4 minutes more.
- To serve, place a fillet of the fish on a plate next to a couple of bok choy. Top with a few poached apricot halves and drizzle all over with the chili oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: salmon, apricots, ginger, chili oil