People often seem surprised when I tell them that I cook dinner every night. But the truth of the matter is there are not a lot of other dinner options for my family since we try to limit fast food and quickly tire of the few chain restaurants in our neighborhood. Cooking daily does not require you to be Superwoman (or Superman) but it does require a little planning. Even still, I sometimes fall into a rut of preparing the same favorites over and over. But recently, one of my friends sent out an email asking recipients to share quick weeknight dinner ideas. So what are YOU having/preparing for dinner tonight? In my house we are having grilled salmon, sauteed baby bok choy, and brown rice. Just in case you're wondering how to prepare bok choy, here's a quick recipe (if the sauce is too intimidating, just skip it:)
BOK CHOY:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
SAUCE:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh cilantro
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)
To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.
Source: Cooking Light, November 2005
I always see bok choy in the supermarket and have always wanted to try it. I just didn't know what to do with it. Now I might just buy some and experiment. Question: Is the sauce for the bok choy, the salmon or both?
ReplyDeleteYou can use the sauce on both if you like. It's very flavorful.
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