Baked Salmon With Bok Choy And Red Pepper Sauce (Fish)
Contributed by Eileen Goltz

Ingredients 2 tablespoons olive oil 1 tablespoon butter 2 lb salmon fillet cut 4 portions 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 1/2 lb bok choy cut 1 1/2” pieces 1/2 teaspoon grated lemon peel Red Pepper Puree: 1/4 cup roasted red peppers patted dry 1/4 cup mild chunky salsa

Instructions

Make the puree first and set it aside. Combine the peppers and salsa in a blender or food processor and pulse for 30 seconds. Set mixture aside.

Heat oven to 475. Place olive oil and butter in an oven proof skillet large enough to hold fish in a single layer. Place the skillet in the oven for 3 minutes, until butter is melted. Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove the fish from the skillet (do not clean it), place it on a plate and tent it with foil to keep it warm. Add bok choy and lemon peel to skillet. Stir to coat with pan’s oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through. Divide greens on four plates; top each with a piece of fish. Place a dollop of the red pepper puree over each piece of fish and serve.

Serving Size

Serves 4.

Notes

A beautifully simple and elegant dinner or lunch meal Please see "Special inspections" below on how to check Bok Choy for insect infestation.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .