Spicy Pak Choi with lemon rice and salmon

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Who knows a popular vegetable that you often see in Asia? It's Pak Choi. You can spot it in soups, ramen or at Korean BBQ. Today we are preparing it with salmon and lemon steamed salmon. You already know my love for salmon. Now we would like to combine this. Let's make spicy salmon Pak Choi together!

Ingredients

• 2 cloves of garlic

• 3 slices of ginger

• 2 pak choi

• 1 chili

• 1 tbsp honey

• 2 tbsp soy sauce

• 2 tbsp sesame oil

• 1 tbsp lime juice

• ½ cup rice

Preparation

First boil water and prepare the rice, this needs the most time. Put another slice of lemon in the cooking pot to give it a nice fragrance.

After that, turn on the oven and heat it to 200 °C. Get a baking tray and put the salmon in it. Add honey, soy sauce, sesame oil, ginger slices and lime juice. Bake everything in the oven for 10 minutes.

In the meantime, we take care of the Pak Choi. For this, it is best to take a coated pan and heat it with oil. Add garlic (crushed) Chili (chopped) to the pan with the Pak Choi. Saute slowly until it slowly falls apart.

Now salmon and rice should be ready to serve. The folding table can be set and the wine flowing.

Resumé

Spicy Salmon Pak Choi is a super simple and quick dish to prepare. In itself, the dish is very low in fat, except for that contained in the salmon. Still easy to handle and a light dish for fish lovers. When arranging you can do little wrong and convince every guest. Ran to the stove and let you inspire.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I make this dish less spicy?

Yes, simply reduce the amount of chili or remove the seeds and membrane before slicing it in. The honey and soy sauce already balance out a lot of the heat, so you can scale the chili to taste.

What can I substitute for pak choi if I can't find it?

Baby bok choy or even Swiss chard stems work well as a substitute, since they have a similar crunchy-yet-tender texture when steamed. Chard cooks a bit faster, so adjust the time slightly.

Can I prepare the lemon rice ahead of time?

Yes, the rice keeps well in the fridge for up to 2 days and reheats nicely with a splash of water. Add the lemon zest fresh when reheating so the citrus flavor stays vibrant.