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Chia Crusted Salmon with Soy Bok Choy

Chia Crusted Salmon with Soy Bok Choy
Prep Time
10 min
Cook Time
15 min
Yields
4 servings

We wanted to see how versatile chia seeds could be, so we used them for a crusty coating on a filet of salmon.

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ingredients

¼
cup Dijon mustard
2
Tbsp Sriracha
Kosher salt and freshly ground black pepper
4
(6-oz) skinless salmon fillets
cup black chia seeds
¼
cup vegetable oil
4
baby bok choy, halved
3
Tbsp soy sauce
2
Tbsp maple syrup
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directions

Step 1

Preheat the oven to 350ºF. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.

Step 2

Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.

Step 3

Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.

Step 4

Wipe out the skillet.

Step 5

While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy.

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