Sesame Salmon Pan with Broccoli, Bok Choy and Ginger Soy Sauce

Juicy salmon fillet meets crisp broccoli and bok choy in a spicy ginger soy sauce with sesame. A quick, low-carb one-pan dish that still keeps you full.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Salmon fillet without skin
• 300 g Broccoli
• 2 Stück Bok choy
• 2 Stück Garlic cloves
• 1 Stück Ginger (2 cm)
• 1 Stück Red chili
• 2 Stück Spring onions
• 3 EL Soy sauce
• 1 TL Sesame oil
• 1 TL Rice vinegar
• 1 EL Sesame seeds
• 1 Stück Lime
• 1 EL Cooking oil
• 3 EL Water
• Salt
• Pepper

Method

1. Cut the broccoli into small florets, peel the stem and slice it thinly. Halve the bok choy lengthwise, cut the spring onions into rings, peel the ginger and grate it finely, and finely chop the garlic and chili. Halve the lime.
2. Cut the salmon into 3 cm pieces and season lightly with salt and pepper.
3. Heat the cooking oil in a large pan over medium-high heat and fry the salmon for 2 to 3 minutes on each side until it is cooked through on the outside. Remove and set aside.
4. In the same pan, steam the broccoli with 3 tbsp water, covered, for 4 minutes until it is tender-crisp. Remove the lid and let the remaining water evaporate.
5. Add the ginger, garlic and chili to the broccoli and fry for 1 minute. Add the bok choy and let it wilt for 2 minutes. Stir in the soy sauce, sesame oil and rice vinegar.
6. Return the salmon to the pan and gently warm it through for 1 to 2 minutes. Sprinkle with spring onions and sesame seeds, drizzle with a little lime juice and serve immediately.