Blackened Salmon with Bok Choy

We love salmon as a non-vegan alternative to dinner. This blackening spice blend is a tried-and-true take on the classic Cajun rub and pairs wonderfully with light greens like bok choy and sweet snow peas.

Blackened Salmon. Photo by Jenny Dorsey.

Blackened Salmon. Photo by Jenny Dorsey.

Blackened Salmon with Baby Bok Choy

Time: 20 minutes

Servings: 2

INGREDIENTS

Blackened Salmon

  • 1 Tbsp grapeseed oil
  • 12 oz salmon, skinned, cut into 2 pieces
  • 1 tsp Cajun seasoning
  • 1 tsp kosher salt
  • 5 grinds black pepper
  • ½ tsp 5 spice powder
  • 1 dash cayenne powder
  • 1 dash ground cumin
  • 1 dash ground oregano
  • 1 dash paprika

 Bok Choy & Snow Peas

  • 1 Tbsp grapeseed oil
  • ½ red onion, sliced
  • 4 heads baby bok choy, halved
  • 1 cup snow peas, trimmed
  • 2 Tbsp soy sauce
  • 1 dash ground white pepper

Topping

  • 1 lemon, cut into 8 wedges  

INSTRUCTIONS

  1. In 2 medium nonstick sauté pan, heat grapeseeed oil in each on high until slick and shiny.
  2. Combine salmon with all spices and rub thoroughly.
  3. Sear salmon on high in pan, 1-2 minutes.
  4. Turn heat to medium and leave 2-3 minutes or until well blackened on one side.
  5. In other pan, sauté onion 3-4 minutes until translucent. Add bok choy and snow peas with soy sauce and white pepper and sauté 4-5 minutes until vibrant green.
  6. Flip salmon and sear another 2-3 minutes or cooked to desired doneness.