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Grilled Salmon on Bok Choy with Matakana Bell Pepper Pour Over Sauce

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Wash Bok Choy and roughly chop.

Heat the Olive Oil in a wok, stir fry the bok choy on a high heat for 2-3 minutes and season with soy sauce.

Pan-fry the salmon fillets, skin side down, pressing down slightly until the skin turns crispy and the Salmon flesh is just cooked.

Arrange the bok-choy on a plate, top with a salmon fillet and pour over the Wild Appetite Matakana Bell Pepper Pour Over Sauce.

Serve with lime slices and black pepper.