Grilled Salmon And Baby Bok Choy With Ginger And Garlic Recipes

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

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.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

GINGER-SOY SALMON & BOK CHOY

Steps:

• Heat broiler.
• Heat oil in a a large, deep oven proof nonstick skillet.
• Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
• Add bok choy, mushrooms and carrots.
• Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
• Remove to a serving bowl; cover to keep warm.
• Place salmon skin side down in skillet,
• In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
• Spoon about half of soy sauce mixture over salmon.
• Broil 4 to 6 minutes until salmon is just cooked through.
• Drizzle with remaining soy sauce mixture and serve with the vegetables.
• Top with sesame seeds, if desired.