Grilled Salmon With Baby Bok Chop Recipes

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SEARED SALMON WITH PONZU AND BABY BOK CHOY



Seared Salmon with Ponzu and Baby Bok Choy image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 4 servings of fish, 4 (4-ounce) servings of bok choy

Number Of Ingredients 10

1/2 cup soy sauce
3 tablespoons water
2 tablespoons rice wine vinegar
1 1/2 tablespoons freshly squeezed lime juice
1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon )
1 serrano chile, stemmed and sliced (with seeds)
1 scallion, (green and white) thinly sliced
8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed
4 (5 to 6 ounce) salmon fillets, skinned
Kosher salt freshly ground black pepper

Steps:

  • Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
  • Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
  • Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
  • Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

Nutrition Facts : Calories 293 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 3 grams, Protein 34 grams

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES



Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Yield 2

Number Of Ingredients 15

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

Steps:

  • Pre Heat oven to 350F
  • Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
  • Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  • Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
  • Divide among 2 bowls.
  • Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC



GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC image

Categories     Fish

Yield 12 people

Number Of Ingredients 9

1 5 lb. salmon w/skin on
2 tbls. Sesame oil
4 lg. garlic cloves, minced
2 tbls. minced peeled fresh
ginger
12 baby bok choy, each
halved lengthwise
5 tbls. sake
1/4 c. soy sauce

Steps:

  • Prepare barbecue(medium-high heat). Overlap 2 50x18" pieces of heavy foil on work surface to make 50x26" rectangle. Place salmon in center, parallel to long sides. Rub salmon with sesame oil; sprinklle with salt, pepper, garlic and ginger. Arrange bok choy around salmon. Drizzle fish and bok choy with sake and soy sauce. Carefully fold up foil; seal. Using rimless baking sheet, transger package to grill. Cook until salmon is just opaque in center, about 25 minutes. Transfer package to work surface. OPen foil slightly. Let stand at least 10 minutes and up to 45 minutes. Peel back foil. Transfer salmon and boy choy to platters. Squeeze lime juice over. Serve, passing extra lime wedges separately.

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS



30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

  • Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
  • Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
  • Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
  • While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
  • Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC



Grilled Salmon and Baby Bok Choy with Ginger and Garlic image

Categories     Salad     Sauce     Garlic     Ginger     Side     Steam     Dinner     Salmon     Bok Choy

Yield Makes 8 servings

Number Of Ingredients 9

8 baby bok choy (about 3/4 pound), bruised outer leaves removed
1 tablespoon Asian sesame oil
2 tablespoons sake or rice wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 (2-pound) salmon fillet with skin
2 limes, cut into quarters
Special equipment: Gas or charcoal grill

Steps:

  • Prepare a gas or charcoal grill to moderately high heat.
  • Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
  • In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
  • On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
  • Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
  • Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.

GRILLED SALMON AND BOK CHOY WITH ORANGE-AVOCADO SALSA



Grilled Salmon and Bok Choy with Orange-Avocado Salsa image

Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

1 navel orange, peeled and segmented
1/2 avocado, diced
1 tablespoon chopped red onion
1 tablespoon freshly chopped cilantro
1 teaspoon lime juice
1/4 teaspoon toasted sesame oil
Coarse salt and pepper
2 (4-ounce) fillets wild salmon
3 heads bok choy, halved
Olive oil, for drizzling

Steps:

  • Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
  • Season salmon and bok choy with salt and pepper and drizzle with olive oil.
  • Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.

Nutrition Facts : Calories 637 g, Fat 38 g, Fiber 20 g, Protein 44 g, SaturatedFat 5 g

GRILLED BABY BOK CHOY



Grilled Baby Bok Choy image

Found online and adapted from Gourmet via Food Network. I was looking for something to complete my Asian inspired Memorial Day Menu . Worked out perfect!

Provided by carmenskitchen

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 heads baby bok choy, halved lengthwise and cleaned
1/4 cup rice wine vinegar
1 tablespoon chili paste
salt and pepper
1 tablespoon vegetable oil
2 scallions, chopped
2 tablespoons sesame seeds, plus more for garnish
lime wedge, for garnish

Steps:

  • In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
  • Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

Nutrition Facts : Calories 63.4, Fat 5.7, SaturatedFat 0.8, Sodium 27.7, Carbohydrate 2.5, Fiber 1.1, Sugar 0.7, Protein 1.5

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