If you don’t make salmon a consistent portion of your menu rotation, now could be a great time and energy to start! Salmon is a great protein to get a healthy lifestyle, as it’s loaded with Omega-3 efas and high in vitamins and antioxidants. Our Pan Seared Salmon with Thai Vegetables is surely an incredibly flavorful technique to enjoy this healthy fish. We’ve coated it in honey and spices, pan seared it in sesame oil, and paired it with stir-fried Thai vegetables.

This pan seared salmon is made for a light your meal, however you can also serve it more than a bed of brown rice if you are searching for something somewhat heartier!

Ingredients

For the Salmon:

• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon Kosher salt
• 2 teaspoons honey
• 2 (6 ounce) salmon fillets
• 2 tablespoons sesame oil

For the Vegetables:

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced into strips
• 1/4 cup green onion, chopped
• 1/2 cup snow peas, decline in half
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce, optional Tamari
• 2 cups bok choy, sliced into thin strips

Instructions

For the Salmon:

1. Combine chili powder, curry, cumin, ginger, salt, and honey to establish a paste. Coat either side on the salmon and place aside.
2. Heat sesame oil on medium heat. Once hot, add salmon on the pan and cook until golden brown. Flip the salmon and cook your second side until salmon is firm and secondly side is golden brown. Remove from pan and set aside.

For the Vegetables:

1. In identical pan the salmon was cooked in, heat sesame oil on medium heat and add some garlic and ginger, cook until fragrant. Increase heat to medium high and add bell pepper, green onion, and snow peas. Cook until vegetable just learn to brown and blister. Add the vinegar and soy sauce. Bring to a boil and add some bok choy. Cook just until bok choy starts soften and take from heat.
2. Using a slotted spoon or tongs, scoop out vegetables onto serving plate leaving behind any extra sauce. Top with salmon and drizzle with remaining sauce in vegetable pan.
3. If desired, serve with brown rice or quinoa.