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2 tbsp oil
1 red capsicum (pepper), thinly sliced
500g baby bok choy (pak choi), quartered
1 garlic clove, finely chopped
1 tbsp soy sauce
1 tsp sugar
4 salmon cutlets (150-200g)
chili jam |
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Method :
Heat 1 tbsp
of oil in a frying pan, add the capsicum and cook over medium heat for 2
minutes, or until softened slightly, then add the bok choy and cook for
1 minute, or until wilted. Add the garlic and cook until fragrant.
Reduce the heat, add the soy sauce and sugar and warm gently. Remove
from the heat and keep warm. Heat the remaining oil in a frying pan,
season the salmon and cook over medium heat for 2 minutes each side, or
until cooked to your liking. It should be just rare in the centre - do
not overcook or the flesh will dry out. Divide the vegetables among four
plates and top with a salmon cutlet. Dollop with chili jam and serve.
Serves 4
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