Classic Artisan Wines

Classic Artisan Wines is a fine wine broker for the wines of the Santa Cruz Mountains, Napa Valley, Central Coast, Paso Robles and Russian River.

Baked Salmon with Bok Choy in Oyster Sauce

Baked Salmon with Bok Choy in Oyster Sauce

Recommend pairing Salmon with a malty, brown ale: Abita Turbodog

Prep Time:
30 Minutes

Ready In:
1 Hour

Cook Time:
30 Minutes

Servings:
6

"Have your guests over for a bake-night and enjoy the salmon with bok choy in oyster sauce!"

INGREDIENTS:

2 pounds of 3/4 inch skinless salmon fillets

6 stalks of baby bok choy

1 medium yellow sweet onion

2 tablespoons melted unsalted butter

1 large egg

3/4 cups oyster sauce

1/4 cup leeks

1 tablespoon dried basil

2 rolls of pastry crusts

1 tablespoon dried parsley

10 ounces crimini mushrooms

Sea salt and ground pepper to taste

DIRECTIONS:

1.

Preheat oven at 400 degrees

2.

Roll out each pastry crust large enough to cover both sides of the salmon, and divide each pastry crust into two sections

3.

Place two of the divided sections onto parchment paper-lined baking sheet

4.

Blend parsley, basil and unsalted butter, then add salt and pepper to taste

5.

Brush mixture onto salmon

6.

Brush edges of pastry under salmon with beaten egg

7.

Cover remaining pastry sections over each salmon and pinch pastry sections together to seal

8.

Apply the back of a spoon or fork to decorate edges of pastries

9.

Brush top of each pastry with remaining egg

10.

Cut two narrow slots at the top of each pastry for venting

11.

Place in oven for 20 minutes

12.

While baking salmon, thoroughly wash crimini mushrooms and baby bok choy, pat dry

13.

Slant-cut bok choy in 3/4 inch slices

14.

Slice onion in 1/4 slices

15.

Steam crimini mushrooms, bok choy, and onions until slightly soft, about 5 minutes

16.

Pour oyster sauce onto vegetable and simmer for 5 minutes

17.

Remove salmon from oven, and place on your favorite serving dish

18.

Remove vegetables from stove, and place on your favorite serving dish

19.

Serve while hot, and bon appetit!

 

Recipe created by: Chef Donna