Brown Butter Basted Salmon with Bok Choy
This recipe uses a three step restaurant style of cooking. We start by seasoning and searing in a pan, then a quick roast in a hot oven, finishing with a brown butter baste. I like to serve the salmon with spicy roasted baby bok choy and a swirl of a simple Hart-Beet mayonnaise.
Ingredients
Two 6-oz filets of salmon, skin removed
1 tablespoon olive oil
2 tablespoons cold unsalted butter
2 heads baby bok choy
1 tablespoon olive oil
Coarse salt
Freshly ground black pepper
Morita smoked-chili flakes
½ cup mayonnaise, we like Duke’s or Japanese Kewpie brand
½ teaspoon Hart-Beet seasoned salt, plus extra for salmon.
Directions
Preheat oven to 400 degrees F. Arrange your oven racks so you have room to roast both the bok choy and the salmon.
Mix mayonnaise and Hart-Beet seasoned salt thoroughly. The color will bloom and intensify as it rests.
Slice the heads of bok choy in half, season the cut side with a drizzle of the olive oil, salt, pepper and Morita chili flakes.
Place the bok choy cut side down on a sheet pan and roast in the oven for 12–15 minutes while you prepare the salmon. Ideally the bok choy should be tender with crisp outer leaves and become slightly caramelized on the cut side.
Season the salmon liberally on all sides with Hart-Beet seasoned salt.
In a nonstick pan over medium heat add the olive oil and the salmon. Raise the heat to high and sear for one minute undisturbed. After one full minute flip the salmon and sear the second side for 30 seconds.
Place the pan with the salmon in the oven and roast for 3–5 minutes.
Remove the salmon from the oven and return to the stovetop over medium heat. Add the cold butter to the pan. As the butter melts and begins to foam it will take on a nutty aroma. Using a large kitchen spoon, baste the salmon for 30–45 seconds.
Remove the salmon from the skillet and serve with roast bok choy and Hart-Beet mayo.
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