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The savory and spicy chili crunch gives so much flavor to the salmon. This simple dish is low carb and amazing.
Ingredients
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Serves 4 • 4 (6 oz) salmon filets • 1 pound baby bok choy, washed and halved • 3 Tablespoons chili crunch oil • Salt and pepper, to taste |
Instructions
1. Season salmon and baby bok choy with salt and pepper. Drizzle chili crunch oil over the salmon filets.
2. Oil the universal pan. Lay salmon and bok choy on the universal pan. Then place on rack #3.
3. Cook on steam mode for about 10-15 minutes or until salmon is cooked to your liking.
4. Gently remove salmon from the pan and transfer to plates.
5. Drizzle chili crunch on bok choy or extra chili crunch on salmon.
