Name: Seared Salmon with Wok-Hei Bok Choy & Spicy Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skin-on salmon fillets; 2 tbsp avocado oil (divided); 1 lb baby bok choy, halved lengthwise; 2 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 1 small red chile, finely sliced (optional); 1 ripe avocado, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1/2 tsp toasted sesame oil; Kosher salt, to taste; Freshly ground black pepper, to taste; Lime wedges, for serving

Seared Salmon with Wok-Hei Bok Choy & Spicy Avocado Salsa

CrushedLemon1034

This dish is a vibrant, California-inspired dinner that plays with the drama and intrigue of a viral concert moment—bold flavors, unexpected heat, and a bit of showmanship. The salmon is seared for maximum flavor and crisp skin, while the bok choy gets a true wok hei char, infusing it with smoky depth and a flash of ginger and chile. Avocado salsa, with a hint of sesame and lime, adds creamy, spicy brightness. Every element is designed for contrast—much like the spark and tension of a famous 'kiss cam' moment. Enjoy with friends, or savor as a solo act.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with salt and pepper. Set aside at room temperature while prepping the vegetables and salsa.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp avocado oil, swirling to coat.
Add bok choy cut side down in a single layer (work in two batches if needed for heat retention). Sear undisturbed for 2-3 minutes until golden and lightly charred. Flip, add garlic, ginger, and red chile. Toss with a forward scooping motion for 1 minute until aromatic and bok choy is crisp-tender. Season with salt, then transfer to a plate and tent with foil.
Return wok to high heat. Add remaining 1 tbsp avocado oil. Place salmon fillets skin-side down and press gently for crispness. Cook 3-4 minutes, then flip and cook 2-3 minutes more until just cooked through (opaque and flakes easily).
While salmon cooks, combine diced avocado, red onion, cilantro, lime juice, sesame oil, a pinch of salt, and black pepper in a bowl. Stir gently to form salsa.
Plate bok choy, top with salmon fillet, and spoon spicy avocado salsa over each. Serve immediately with lime wedges.