Tuesday, June 18 2013, 11:48 AM MDT
Salmon Bake With Bok Choy And Dill Sauce
As Aired On June 15, 2012
Recipe Courtesy Chef Bryan Woolley
4 salmon fillets
6 “baby” bok choy
1 large onion cut into wedges
1 tsp tarragon
zest from one lemon
juice from one lemon
salt and pepper
1.) Cut the “baby” bok choy in half and completely rinse to remove any unwanted dirt. Place the cleaned bok choy and onion wedges into a large bowl and drizzle with olive oil. Toss to coat with olive oil. Salt and pepper to taste and place the bok choy and onion in a 9x13 baking dish that has been sprayed with vegetable spray.
2.) Sprinkle the tarragon, lemon zest, juice salt and pepper on the salmon fillets. Arrange the salmon among the prepared bok choy and onions.
3.)Place the dish into a 350 degree oven and bake for 25 minutes. Serve and Enjoy!
Lemon Dill Sauce
3 egg yolks
1/3 cup fresh lemon juice
2 tbsp melted butter
1 tbsp dijon mustard
2 tsp freshly chopped dill
1/2 tsp sugar
salt and pepper to taste
1.) Stir the egg yolks and lemon juice together in a small sauce pan using a whisk. Place the sauce pan over medium heat and continue whisking until becomes foamy.
2.) Remove the sauce pan from the heat and stir in the melted butter, dijon mustard, dill, and sugar.
(Copyright 2012 Sinclair Broadcasting Group.)