June #endurancefoodies go Iron Chef!

Hello!  How are you?  I can’t believe I last blogged IN MAY.  Shock.  Time has flown, and more than half of June is over!  I had a great two and a half weeks away and re-entry to the “real world” after rest, relaxation and recharging back in Hawaii has been a shock – or maybe that is just the 11 hour jetlag? 

I’m getting back into blogging with this month’s #endurancefoodies challenge!  I don’t know if you are familiar with Iron Chef, but it is one of my favourite shows on the Food Network.  Basically, top chefs walk into a kitchen and whip up their best creations using a key ingredient.  The creations are then judged as to which is the yummiest, most inventive, most tasty – and a winner is chosen.  I like finding out what the key ingredient is, and thinking how I would use it.

For this month’s #endurancefoodies challenge, Jason from Cook Train Eat Race took inspiration from Iron Chef and set us a task – use bok choy and fennel seeds and see what you could come up with!  I pulled together my recipe just before leaving on vacation, so in addition to the iron chef challenge it was an opportunity for me to finish off what was in my fridge.  Thankfully that included a head of bok choy!

I love one dish meals, and this was *almost* one dish.  I used my rice cooker for the side, I baked / browned in one pan and toasted seeds in another.  So not *too* many dishes.  This is a super easy recipe, and super tasty.  Enjoy!

Ingredients

(makes enough for 2)

Some great quality salmon

2 green onions (I used 1 leek as this is what I had in the fridge to clean out)
a handful of chopped coriander (cilantro)
1 lime to squeeze
1 tablespoon tamari (or soy sauce – we use tamari as it is gluten free)
1 tablespoon white wine vinegar (or use rice vinegar)
1 thumb sized piece of ginger, peeled and sliced into very thin matchsticks
1 and 1/2 tablespoon olive oil
salt & pepper
white wine (for the chef and for the pan)

1 tablespoon sesame seeds
1 tablespoon fennel seekds

1 big bok choy

Instructions

1. Preheat oven to about 200C (375F).
2. Clean and slice green onions (or leek) – if using leek, only use the tender internal parts.  Thinly slice.  Combine with fresh chopped coriander leaves, lime juice, matchstick sliced ginger, vinegar, oil, and tamari (soy sauce).  Set aside.
3. Heat a glug of olive oil in a pan.  Quarter the bok choy and then brown in the pan, searing it for about 4 minutes.
4. Remove bok choy from pan.  Add some white wine into pan, then lay bok choy above seared side up, and lay fish on top.
5. Toast seeds in a dry pan over heat on the stove – just lightly brown until you can smell a hint of fragrance as the oils start to release.
6. Sprinkle seeds on top of the salmon fillet.
7. Bake in the oven for about 15-20 minutes until salmon is cooked through.
8. Remove, drizzle with the dressing, and serve with rice.

This is simple, tasty and ready in about 30 minutes.  A quick and easy meal, inspired by Iron Chef, #endurancefoodies, and a Bon Appetit recipe!

June #EnduranceFoodies Participants

Check out the following posts and participants for this month’s #endurancefoodies challenge.  I have loved checking out the recipes and have definitely found some new people to add to my blog reader through the monthly challenges.  Enjoy, happy cooking, and bon appetit!

Jason at Cook Train Eat Race (spicy and sour tofu with bok choy)
Victoria at Victoria’s Obligatory Tri Blog (bok choy turkey sliders on a sweet potato “bun”)             
Mia at This Is Not a Diet (grilled bok choy stuffed with italian sausage)
Amanda at Run to the Finish (salmon and bok choy with miso marinade)
Lindsay at Cotter Crunch (bok choy egg and bison bakes)
Courtenay (who will be posting on Jason’s blog)
Adrienne at Six Kick Switch
Joanna at Everyday Nutrition

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