Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish
- 2 tablespoons capers, drained, rinsed, and roughly chopped
- 2 tablespoons chopped pitted kalamata or taggiasche olives
- 1 small shallot, minced (about 1 tablespoon)
- 1 thai bird or serrano pepper, seeded and chopped
- 1/2 cup chopped fresh basil leaves
- 2 scallions, finely sliced
- 3 anchovy filets, finely chopped
- 1 teaspoon honey
- 1 tablespoon juice from 1 lemon
- 1 tablespoon balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 skin-on salmon filets, about 6 ounces each
- 2 tablespoons vegetable or canola oil
- 1 1/2 pounds baby bok choy, leaves cleaned and rinsed, but not dried
- This recipe is gluten-free
- Produce
- 1 lemon, juice from (1 tablespoon)
- Baby bok choy (1 1/2 pounds)
- Basil, fresh leaves (1/2 cup)
- Scallions (2)
- Shallot, minced (about 1 tablespoon), small (1)
- Thai bird or serrano pepper (1)
- Seafood
- Anchovy filets (3)
- Salmon filets, skin-on (4)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Capers (2 tablespoons)
- Kalamata or taggiasche olives, pitted (2 tablespoons)
- Cooking & Baking
- Honey (1 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/3 cup)
- Vegetable or canola oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 18, 2012 (8 months ago).
30 people saved this recipe.
