Rouxbe

Wow. Fast, simple, healthy and doesn't make a huge mess in the kitchen. You can't beat this recipe for a busy weeknight.

I used wild king salmon for this, cooked to to medium rare (about 3 1/2 minutes per side, for 1+ inch thick filets) and served it with the steamed baby bok choi and steamed rice. Just a terrific recipe. For timing, I started marinating the salmon, used a rice cooker to make the rice, and prepped the bok choi while the rice and salmon were doing their things. When my husband finished with the project he was working on, I was able to cook the salmon and bok choi and get dinner on the table in less than 10 minutes. A nice sauvignon blanc was delicious with this.

I had never used Bragg seasoning and this was a great way to introduce this ingredient. I would be an excellent substitution for a soy sauce marinade, as it is milder than soy sauce and doesn't overwhelm the fish.

I will DEFINITELY add this to my "short list" of recipes, particularly for nights when time is limited and I want something fast to serve.

I had made bok choi before and was disappointed with how it came out: stringy, limp and not good. The technique in this video, and the recommendation of using baby bok choi, made for a delicious side dish that went wonderfully with the Asian Panfried Trout (although I used salmon instead of steelhead).

Very highly recommended.

I'd love to try this recipe, especially with the pandan leaves, but I don't seem to be able to find a source for the pandan leaves. My closest oriental grocery does not carry any fresh produce, does not have frozen pandan leaves, and the clerk stared blankly at me when I asked if they ever carried them. I did find an online source for pandan leaf extract, but it contains artificial coloring and my husband is allergic to artificial colors, especially colors containing green, yellow, or orange.

Leticia Z, you mentioned you used clear pandan essence: is it colorless? Where did you find it?

Does anyone know where I can either find fresh/frozen pandan leaves, or colorless pandan extract online? A Google search was unsuccessful.

Thanks for any help you can provide!

(embarassed blush) I tried another Google search and found pandan leaves online at GroceryThai.com. If anyone else is having problems finding them, here's a source.

Hi! I originally learned about Rouxbe via a sponsored membership from one of their partners. I have enjoyed the recipes so much that I've signed up as a lifetime member to enroll in the cooking school. I've been cooking for 38 years so I'm not a newbie, but I hope to improve my skills and culinary expertise, learn some professional tricks and techniques, and maybe progress from a good cook to a really excellent one.

I made this tonight with sear-roasted salmon. We liked it a lot, but noticed a definite note of sweetness in the kale. Is that from the onion or the slow braising technique? I have made kale many time in the past but I usually cook it for 10 minute or less.