Crispy Mediterranean Salmon With Bok Choy

About

Cooking the perfect piece of salmon takes a little bit of skill, but it’s nothing the home cook can’t handle! There are a few key parts to keeping salmon skin crispy and the meat tender and not overdone. If you own an iron skillet, this will be best to use. Any other skillet will work well if it’s well seasoned. Keep an eye on your salmon at all times while it’s cooking to avoid the fatty oils accumulating on the meat. Finally, be gentle to your fish, practice patience, and you’ll be well rewarded!

– Jessica L

Ingredients

¼ cup, sliced kalamata olives
1 ½ oz, raw, yields yellow onions
1 ½ teaspoon capers
1 clove garlic raw
1 teaspoon basil
2 teaspoon dill
¼ teaspoon crushed red pepper flakes by 365
2 ½ tablespoon olive oil
1 pound salmon
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon garlic powder
½ tablespoon olive oil
1 ½ tablespoon olive oil
7 ounce bok choy
2 teaspoon salt
½ lemon yields lemon juice raw

Instructions

Prepare the Mediterranean topping first by chopping and combining the olives, onion, caper, garlic, basil, and dill in a bowl. Mix in the crushed red pepper and first amount of olive oil and stir the ingredients together. Set this aside for later.
Prepare the salmon by laying it on a flat surface, slicing it into 2 fillets if necessary. Then, Rub each fillet down with an even amount of salt, pepper, garlic powder, and the second amount of olive oil.
Heat the third amount of olive oil in a skillet – iron is preferred. The key to perfect salmon is to cook low and slow in a consistently hot pan. Place the salmon skin side down in the hot skillet. Press the fillets down slightly with a metal spatula for about 30 seconds to keep the skin adhered to the fish. Cook the fillet for about 5 minutes or until the center reads 110 degrees on an immersion thermometer. Then, flip the salmon over to cook for an additional 30 seconds on the other side.
Transfer the cooked salmon to serving plates to rest. Let your skillet cool slightly, but leave the extra oil in it. Separate your bok choy into leaves and remove any white parts that are too thick. Rinse and pat the leaves dry. Place the clean bok choy in the skillet and season generously with the salt. Cook for about 2 minutes, or until the leaves are wilted and very slightly charred.
Transfer the bok choy to your serving plates. Spoon even amounts of the Mediterranean topping on each salmon fillet. Squeeze your lemon juice generously over the entirety of each place and enjoy hot!