Prep 7 mins
Cook 11 mins
Although this elegant yet simple, main course gets you out of the kitchen in no time, it smells so delicious that your company may wind up in there anyway. (Have them chop the bok choy while you enjoy their company!)
- 4 tablespoons peanut oil
- 4 (6 ounce) salmon fillets, pin bones removed
- 2 tablespoons Chinese five spice powder
- 4 cloves garlic
- 1 1⁄2 lbs bok choy (2 medium stalks)
- salt & freshly ground black pepper
- 3⁄4 cup chicken stock
- Put 2 tablespoons of the oil in a heavy skillet large enough to hold all the fillets in one layer without crowding Put the skillet over medium-high heat.
- Rub the fillets with the five-spice powder.
- Put the salmon in the skillet, skin side down, cover, and cook for 3 minutes.
- Turn the fillets over and cook for 3 minutes.
- Turn off the heat and let the salmon keep warm in the skillet.
- While the salmon cooks, fill the sink with cold water.
- Put the remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or wok over medium-low heat.
- Peel the garlic.
- Drop the garlic down the chute of a food processor with the motor running.
- Scrape the garlic into the skillet and cook for 1 to 2 minutes, stirring once or twice to prevent burning.
- While the garlic cooks, cut 1 inch from the bottoms of the bok choy and cut off any damaged tops from the leaves.
- Cut the leafy top half of the bok choy crosswise into 2-inch wide strips at and the thicker bottom half into 1-inch wide strips.
- Wash briefly, but vigorously, in the sink and add to the skillet, without draining.
- Season with salt and pepper to taste, add the chicken stock, and stir.
- Raise the heat to high, cover, and cook for 4 to 5 minutes until the thickest part of the stems are just tender.
- Put salmon fillet in the center of a large soup plate with the bok choy on both sides.
- Spoon the cooking broth from the bok choy over the top of the bok choy.