Pan-fried salmon with ponzu sauce and bok choy

Ingredients:

Ponzu sauce

• 0.5 cup soy sauce
• 3 tablespoons of water
• 2 tbsp. l. rice vinegar
• 1.5 tbsp freshly squeezed lime juice
• 1 cm ginger root, peeled and grated (about 1 tbsp)
• 1 serrano pepper, stem removed, leaving seeds, and thinly sliced
• 1 green onion, thinly sliced

Fish and vegetables

• 8 bunches small bok choy, halved, or 3 medium bunches, quartered, about 0.5 kg, rinsed thoroughly
• 4 skinless salmon fillets (150-170 g each)

Preparation:

1. Combine all the ponzu sauce ingredients in a small bowl and set aside. Add about 2.5 cm of water to a wok or skillet and bring to a boil over medium heat.
2. Place the bok choy in a bamboo or collapsible steamer basket and cover with a lid. Place the basket over simmering water, cover, and steam until tender, about 3 minutes for small bunches and 4 minutes for medium bunches.
3. Meanwhile, heat a large nonstick skillet over high heat. Season the fish with salt and black pepper. Place the fillets, rounded side down, in the skillet and cook until golden brown and crispy on one side, about 2 minutes.
4. Reduce heat to medium, flip salmon and cook on the other side until desired doneness, about 6-7 minutes for medium, 8-9 minutes for medium, and 11-12 minutes for well done.
5. Divide the fish and bok choy among 4 plates and serve, drizzling each serving with 2-3 tablespoons of ponzu sauce. Set the remaining sauce aside. Store leftover ponzu in an airtight container in the refrigerator for up to 1 week..