Grilled Salmon And Baby Bok Choy With Ginger And Garlic Recipes

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

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.

GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY

Steps:

• Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
• Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
• Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
• Prepare a grill for medium heat and brush the grates of the grill with oil.
• Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
• Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

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.

GRILLED SALMON WITH BABY BOK CHOP

Steps:

• Prepare grill to medim high heat.
• Overlap 5 50 x 18 inch pieces of tin foil on a work surface to make a 50 x 26 inch piece foil.
• Place salmon in the center and then rub salmon with sesam oil and sprinke with salt, pepper, garlic and ginger. Arrange bok choy around salmon. Drizzle with sake and soy sauce. Fold up foil and seal.
• Using a cookie sheet transfer package to grill. Cook for 20-30 minutes or until salmon is done (opaque in center) and then transfer salmon package to work surface. Open and let stand for 10 minutes (or up to 45 minutes).
• Peel back foil.
• Transfer salmon and bok choy to plates, squeezing lime juice over.

GRILLED SALMON WITH BROWN SUGAR, GARLIC AND GINGER

Steps:

• Heat your grill to high.
• Mix together the sugar, salt, garlic powder and ginger powder.
• Arrange the salmon on a grill basket or on foil skin side down. Sprinkle the mix over the entire fillet.
• Place the grill basket on the rack and turn the heat down to medium high. Grill with the lid closed until the fish is firm to the touch and just cooked through. Grill time depends on the thickness of the fillet.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.