Salmon With Bok Choy, Asian Sauce And Salmon Roe - cooking recipe

Ingredients

4 (150 g) salmon fillets (skin on)
1 tablespoon vegetable oil
salt (to taste)
ground pepper (to taste)
1 bunch bok choy (tops trimmed, washed and quartered)
1 tablespoon garlic (minced)
1 tablespoon ginger (grated)
1 chili (red chopped to your taste)
1 tablespoon palm sugar
2 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
2 tablespoons salmon roe (a small jar optional but wonderful)
coriander leaves (to serve)

Preparation

Place the salmon pieces on a plate and drizzle with the oil and season well.
Prepare the bok choy and steam in a bamboo steamer.
For the sauce combine the garlic, ginger, chilli, palm sugar, fish sauce and lime juice.
When ready to serve cook the salmon skin side down over a moderate heat until the skin is welll coloured and then turn it over and cook the other side for a minute, leaving it rare in the middle or cook slightly longer if you prefer.
To serve, place a bed of bok choy on each plate and top with the salmon and roe.
Drizzle over the sauce.
Steamed rice would be a great accompaniment to soak up those delicious juices.
Garnish with the coriander leaves.