Grilled Salmon with Bok Choy and Lemon Ginger Dressing

The sharp and spiky ginger and lemon dressing cuts through the richness of the salmon. Delicious with simply steamed jasmine rice.

Shopping List

  • 2 unwaxed organic lemons
  • 1 tbsp finely minced ginger
  • 1 tbsp soft brown sugar
  • 1 tbsp sesame oil
  • 4 salmon fillets, about 175g each
  • 3 tbsp sunflower oil 150g shiitake mushrooms, cleaned & quartered
  • 4 bok choy, halved

Cooking Instructions

  1. Zest and juice the lemons, and heat both in a small pan with the ginger, brown sugar and sesame oil. Remove from heat as soon as sugar dissolves. Set aside.
  2. Heat a griddle until very hot. Brush salmon fillets with 1 tbsp sunflower oil and season lightly with salt & pepper. Cook for 4-5 minutes per side.
  3. Whilst the salmon is cooking, heat the remaining sunflower oil in a wok and add mushrooms. Cook on a high heat for 2 minutes, then add the bok choy. Stir fry until bok choy has wilted and remove from heat.
  4. To serve, place bok choy and mushrooms in a shallow bowl. Top with a salmon fillet and drizzle with the lemon ginger dressing.

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