Tuesday, October 2, 2012

Sockeye Salmon with Bok Choy

This recipe checks all the boxes...quick, easy, nutritious and delicious!  The Asian flavors in the sauce really lend themselves to the crispiness of the bok choy and the richness of the salmon.  Since this recipe takes less than 30 minutes, there's no reason not to give this a try tonight! ~Patti
6 tablespoons soy sauce
4 tablespoons honey
4 teaspoons dark sesame oil
1 teaspoon garlic powder
4 teaspoons freshly grated ginger
1 pound baby bok choy, cleaned
4-6 salmon fillets (6 ounces each)
1/2 cup green onion, chopped on the diagonal

Combine first 5 ingredients in a microwavable glass bowl.  Heat in microwave for about 20 seconds, just long enough to make the honey soften and thin out a bit.  
Whisk ingredients and set aside.

Coarsely chop bok choy leaves and arrange on one end of a sheet pan.  Coarsely chop bok choy stems and arrange at the other end. 

The only reason for this is that the stems don't lay very flat and the 
salmon sits better on the flat leaves.   

Place salmon, skin side down, in single layer on the bok choy leaves.  Pour 
half of the sauce over the salmon fillets and the leaves, 
and the other half over the stems.

Broil for 5 minutes; toss bok choy stems with tongs.
Broil an additional 4-5 minutes or until salmon is done.  

To serve, arrange bok choy and salmon on a plate, garnish with green onion slices.  This dish pairs well with rice and a simple green salad tossed with ginger dressing.  

Serves 4-6 people.


Audrey holding a Sockeye Salmon, right out of the Copper River.  Tazlina, Alaska.

Audrey and Daphne cutting Sockeye Salmon at fish camp, Tazlina, Alaska.