Baked Salmon With Bok Choy

Seasoned salmon fillets baked in butter with bok choy and lemon peel. Served over a bed of baby greens and topped with a roasted red pepper salsa.

Ingredients -

1 tablespoon Olive Oil
1 tablespoon Butter
2 pounds Salmon Fillet, cut into 4 portions
1/2 teaspoon Salt
1/4 teaspoon Pepper
1-1/2 pounds Bok Choy, cut into 1 1/2" pieces
1/2 teaspoon Grated Lemon Peel

Puree:
1/4 cup Roasted Red Peppers, patted dry
1/4 cup Mild Chunky Salsa

Mixed Baby Greens

Preparation:

1. Preheat oven to 475 F.

2. Add olive oil and butter to extra-large heavy oven-safe skillet.

3. Place in oven for 3 minutes to melt butter.

4. Season salmon fillets with salt and pepper.

5. Place fillets flesh side down in skillet.

6. Bake 5 minutes. Turn fillets and cook additional 5 minutes.

7. Remove salmon from skillet to plate and cover with foil to keep warm.

8. Add bok choy and lemon peel to skillet. Toss to coat with oil.

9. Place skillet back in oven, 1-2 minutes, until leaves begin to wilt.

Puree:
1. Blend roasted red peppers with salsa until smooth.

Serve:

2. Divide greens among 4 plates.

3. Top greens with salmon fillets.

4. Spoon puree over fillets.

Salmon Tips -

High Temperature

Baking salmon at the high temperature of 475 F, gives it a thick, crunchy crust on the outside.

Salmon Tips -

Bok Choy

Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green. Bok Choy can be purchased in small or large cabbages. Small bok choy is preferable for this recipe.

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