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Plate of seasoned cooked salmon fillets with bok choy, next to a smaller plate with salmon and bok choy on a grey surface.

Chili Crunch Salmon with Bok Choy

Bright, fast, and irresistibly savory, this Chili Crunch Salmon with Bok Choy turns weeknight dinner into something special. Tender salmon steams to perfection while spicy, umami-rich chili crunch oil infuses both the fish and crisp-tender bok choy with bold flavor. Low-carb and ready in about 15 minutes, it’s an effortless, elegant meal—perfect on its own or served over cauliflower rice for a heartier plate.

Ingredients

4 servings:

6 (6 oz) salmon filets

1 pound baby bok choy, washed and halved

3 tablespoons chili crunch oil

Salt

Pepper

Instructions

Step 1

Season salmon and baby bok choy with salt and pepper. Drizzle chili crunch oil over the salmon filets.

Step 2

Oil the universal pan. Lay salmon and bok choy on the universal pan. Then place on rack #3.

Step 3

 Cook on steam mode for about 10-15 minutes or until salmon is cooked to your liking.

Step 4

Gently remove salmon from the pan and transfer to plates.

Step 5

Drizzle chili crunch on bok choy or extra chili crunch on salmon.

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