Ingredients Weight Measure
Whole baby bok choy 12 ea.
Unsweetened coconut milk, 14-oz. can 1 ea.
Lemon zest 1 Tbsp.
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Fresh lime juice 3 Tbsp.
Fish sauce, divided 3 Tbsp.
Salmon fillets, 6 oz. 6 ea.
Vegetable oil 2 Tbsp.


  1. Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes.
  2. Drain. Set aside.
  3. Heat coconut milk, lemon zest and TABASCO® SWEET & Spicy Pepper Sauce.
  4. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
  5. Stir in lime juice and 1 Tbsp. fish sauce.
  6. Set aside.
  7. Preheat oven to 400°F.
  8. Cook salmon 2 minutes per side.
  9. Transfer skillet to oven.
  10. Bake salmon until opaque in center, about 6 minutes.
  11. Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat.
  12. Add bok choy and sauté until beginning to brown in spots, about 4 minutes.
  13. Drizzle bok choy with remaining 1 Tbsp. fish sauce.
  14. Spoon prepared sauce onto plate or hotel pan.
  15. Arrange 1 salmon fillet and 2 pieces of bok choy atop sauce on each plate and serve.

Yield: 6 servings