Recipes

4 t Olive Oil, divided

2 6 oz salmon filets with bones removed

1 T Chinese five spice blend

2 cloves garlic, minced fine

1 medium stock bok choy

Salt & Pepper

½ cup chicken broth

Put two teaspoons olive oil in skillet; heat to medium high. Rub fillets with spices and put skin-side down in skillet for 3 minutes; turn and sauté for 3 minutes more. Take off heat, cover and let fillets rest.

 

Heat a deep skillet or dutch oven to medium high with 2 teaspoons of olive oil; add minced garlic and sauté for 1 minute, stirring so it doesn’t burn. Meantime, clean Bok Choy by trimming up the bulb, cutting base into 1 inch pieces and the green part into 2 inch slices. Plunge into sink filled with cold water. Add to heated skillet without draining, season with salt and pepper and add chicken broth; stirring. Cook for 5 minutes until tender. Put salmon fillet in bowl and arrange bok choy around it; add liquid to bok choy for sauce. Pair with Pedroncelli Pinot Noir or friends.red.