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Recipe of the week: Atlantic salmon, maple soy, sesame bok choy and Phuket mango salsa

The great combination of tropical fruit and fresh seafood are matched perfectly with the sesame bok choy and the Asian soy, maple syrup marinade in this delicious Atlantic salmon dish, served with a Phuket mango salsa. This is a beautiful, light dish to share on a warm summer’s day with a glass of your favourite Chardonnay or even a light Pinot Noir. Serves 4. Atlantic salmon dish with Phuket mango salsa Ingredients 4 x 180 gr Atlantic salmon fillet (or any fresh salmon would do) skin on, bones removed 500 ml maple soy marinade (recipe follows) 160 gr mango salsa (recipe follows) 8 small baby bok choy (cut into half lengthwise) 15 ml white soy sauce 1 clove garlic chopped fine 15 ml sesame oil 120 ml fish stock Pinch white pepper 5 ml corn starch 5 ml cold water Sprig of coriander for garnish Mango salsa 1 half of a ripe yellow mango (Phuket’s Nam Dok Mai mango are the best) peeled and diced 1 small Thai chilli seeds removed and minced fine 20 leaves of coriander picked from the stem 1 small shallot diced fine 120 ml extra virgin olive oil Salt and pepper to taste Maple soy marinade 30 ml olive oil 160 ml Kikkoman soy sauce 160 ml maple syrup 160 ml non sweetened orange juice 40 gr garlic crushed 40 gr ginger sliced Directions 1) Prepare the marinade by whisking together all ingredients in a bowl. Place the salmon skin side up in a big dish to hold the 4 pieces of salmon. Pour the marinade over. The salmon should be completely submerged then wrap with plastic film and place in the fridge for a maximum of 1 hour. 2) Prepare the mango salsa: place all the ingredients in a bowl, season with salt and pepper. Taste to make sure seasoning is correct. Wrap and remove to one side. 3) Prepare the Bok Choy: place a large pot of water on the stove, bring to the boil. Blanch the Bok Choy for a few about 30 seconds. Remove and cool in ice water. Remove the Bok Choy and pat dry with a towel then set aside. 4) For the salmon: first, pre-heat the oven to 180 degrees. Prepare a large (oven proof) fry pan on medium heat. Add a touch of olive oil. Place the salmon flesh side down and sear the salmon until golden brown. Turn the salmon to continue the searing process on both sides. Be very careful not to leave the salmon to long in the pan because of the maple syrup and orange juice that the salmon has been marinated in will burn quickly. Now turn the salmon to skin down. Place in the preheated oven for about 5 mins. This should leave a slightly pink interior. 5) While the salmon is in the oven, quickly prepare another fry pan on medium high heat. Add the sesame oil and garlic, cook for just a few seconds. You don’t want the garlic to brown. Now add the pre blanched Bok Choy, soy sauce, white pepper and fish stock. Stir fry for a few seconds. Mix together the corn starch and water in a small bowl. Slowly add this to the pan. This will thicken the sauce nicely. 6) Remove the Bok Choy to your serving plate. About 4 half pieces per plate. Spoon some of the sauce over. Remove the salmon from the oven. 7) Slide a flat long spatula under the salmon and the skin. Hopefully while the marinade on the skin has caramelized it should stick to the pan, making this process easier. Place the salmon on top of the Bok Choy. Spoon a large spoon of salsa on top of the salmon. Garnish with a sprig of coriander. Serve immediately. Thank you to Lee Alan Wood, Executive Chef at the Chaam Restaurant at the Anantara Vacation Club Phuket Mai Khao for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.

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