Vanderbilt Campus Dining’s Salmon with Sweet Chili, Scallion and Lime Butter Sauce is a specialty of the Chef’s Table at The Commons Dining Center. This recipe’s signature sauce serves up lots of flavor using just a handful of ingredients. Salmon is a lean protein high in omega-3 fatty acids and vitamin D. It’s served over sautéed bok choy, a vegetable from the cabbage family full of antioxidants and vitamin A.
For more nutritional information on this dish, use Campus Dining’s nutrition calculator.
Select:
- Dinner
- Commons – Chef’s Table
- Entrees
- Salmon with Sweet Chili, Scallion and Lime Butter Sauce
Salmon with Sweet Chili, Scallion and Lime Butter Sauce
Serves 4
Ingredients
For the sauce:
- ¾ cup vegetable stock
- 3 tablespoons butter
- 1 teaspoon fresh ginger, peeled and finely grated
- 1 tablespoon green onions, chopped
- 3 tablespoons sweet chili sauce
- 2 tablespoons lime juice
- 1 tablespoon cilantro leaves, chopped
For the fish:
- 4 6-oz. fillets of salmon, skin removed
- 2 tablespoons oil (your favorite cooking oil)
- 2 teaspoons salt
- 1 teaspoon black pepper
For the bok choy:
- 4 cups bok choy, sliced thin
- 2 tablespoons oil (your favorite cooking oil)
- 2 teaspoons salt
- 1 teaspoon black pepper
Preparation
For the sauce:
- Combine the vegetable stock, butter, ginger and sweet chili sauce in a saucepan and bring to a simmer. Add the scallions and lime juice and simmer on low for 4 minutes. Just before serving, add the cilantro leaves. Hold warm.
For the fish:
- Heat the oil in a frying pan over medium-high heat. Season the salmon with salt and pepper and add to the pan, skin side up. Do not disturb while it sears. Cook for approximately 2 minutes, check to see if the salmon has started to brown slightly, then turn and continue cooking until the fish flakes when pressed lightly. Hold warm.
For the bok choy:
- Heat the oil in a separate skillet over medium-high heat until hot. Add the bok choy and sauté, seasoning with salt and pepper while you toss it and cooking until the green leaves are wilted and the white parts are tender, adding some water if needed.
To serve, distribute the bok choy among 4 plates, arrange the fish over this and top with the sauce.
About Vanderbilt Campus Dining
Vanderbilt Campus Dining has earned a host of distinctions, from being named No. 15 among the “75 Best Colleges for Food in America” by The Daily Meal and among “The Nation’s Healthiest College Cafeterias” by Spry Living to a “food service innovator” by Foodservice Equipment & Supplies, an industry trade publication.
Students, faculty and staff turn to Campus Dining’s 20 convenient locations and versatile menu offerings for nourishment and to satisfy their taste buds each day.
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