Our Chopped Dinner Challenge this week was chia seeds. We wanted to see how versatile they could be, so we used them for a crusty coating on a filet of salmon. Chopped Basket Ingredient: chia seeds
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup Dijon mustard
- 2 tablespoons Sriracha
- Kosher salt and freshly ground black pepper
- Four 6-ounce skinless salmon fillets
- 1/3 cup black chia seeds
- 1/4 cup vegetable oil
- 4 baby bok choy, halved
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.
- Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.
- Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.
- Wipe out the skillet.
- While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 1131 mg |
Reviews
Good, Healthy, Easy-to-follow Recipe
Our 17-year old daughter made this for us for dinner. The only change she made was to substitute hot sauce for sriracha since we didn’t have sriracha. It was delicious and we will definitly have it again.
Our 17-year old daughter made this for us for dinner. The only change she made was to substitute hot sauce for sriracha since we didn’t have sriracha. It was delicious and we will definitly have it again.