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CSA eats! Pan-Seared Cod/Salmon with Soy Maple Glaze, Baby Bok Choy, and Rice Noodles

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I love baby bok choy! It is one of my favorite CSA greens. I made this blue apron recipe but used wild salmon instead of the cod it called for because I way prefer wild salmon and I thought it would go better with the Asian flavors. Cod just makes me think of yummy New England comfort food recipes.

Pan-Seared Cod/Salmon
with Soy Maple Glaze, Baby Bok Choy, and Rice Noodles from Blue Apron
About 450 Calories Per Serving
Makes 2 Servings

Ingredients
2 Cod Fillets (or salmon)
1/4 Cup Soy Sauce
2 Tablespoons Maple Syrup
2 Scallions
1 Small Piece Ginger
2 Cloves Garlic
7 Ounces Rice Noodles
6 Ounces Baby Bok Choy

Prepare the ingredients:
Wash and dry the fresh produce. Heat a pot of salted water to boiling on high. Slice the baby bok choy pieces in half lengthwise. Peel and mince the garlic and ginger. Finely chop the scallions on an angle, separating the white bottoms and green tops.

Cook the rice noodles:
Once the water is boiling, turn the heat off and completely submerge the rice noodles. Let stand 7 to 9 minutes, or until tender. Drain thoroughly and rinse well under cold water.

Make the maple-soy glaze:
In a small bowl, combine the ginger, garlic, white parts of the scallions, soy sauce and maple syrup and stir until everything is evenly distributed.

Cook the baby bok choy:
In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the baby bok choy and cook 2 to 3 minutes, or until slightly browned. Transfer to a plate.

Cook the fish:
Season the cod fillets with salt and pepper on both sides. In the same pan, heat a couple teaspoons of oil on medium until hot. Cook the seasoned cod 3 to 4 minutes per side, or until golden brown and cooked through. (Loosely cover the pan with aluminum foil to help the fish cook faster.) Add the maple-soy glaze to the pan and cook 1 to 2 minutes, or until the sauce is slightly reduced in volume and the fish is completely coated. Transfer the glazed fish to a plate.

Add the bok choy & noodles:
Rinse the cooked rice noodles under water once more before adding along with the browned baby bok choy. Cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the noodle-bok choy mixture between 2 dishes and top with a glazed cod filet. Garnish with the green parts of the scallions. Enjoy!

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