We eat fish at least once a week. I wouldn’t mind eating it more but we never seem to manage that. Wild salmon is one of my favorites. It’s full of flavor and healthy Omega-3 fatty acids, plus it’s pretty forgiving to the cook. You can undercook it and that’s okay, it won’t kill you if it leans toward sushi. Even if you overcook it, it’s unlikely to dry out like other fish given its fatty composition.
Salmon can also take on lots of personalities. Grilled or pan-roasted with little adornment, it’s just fine. For a little more zip, you can top it or marinate it with a sauce from your pantry or refrigerator. Make it French with wine and tarragon, or try sorrel when it’s in season, try Indian with curry flavors, or go Chinese like I did.
This recipe makes a quick dinner. The fish needs time to marinate so start that up quickly and move on to other tasks, like your brown rice. A comment on the original Serious Eats recipe suggests adding jalapeños to the marinade. I like the heat idea and may add some sriracha next time.
If you’ve never cooked baby bok choy before, you’re in for a treat. Aim to serve them crisp-tender. I reduced the amount of water and cooking times to avoid over-cooking them.
Honey Soy-Glazed Salmon with Bok Choy
You’ll need a whisk, large bowl or dish to hold the marinating fillets, small bowl for the reserved marinade, medium-large skillet with cover and tongs (optional).
- 3/4 cup soy sauce
- 3 Tbsp cup honey
- 1-1/2 Tbsp lemon juice
- 1 inch peeled ginger, thinly sliced
- 3 cloves garlic, smashed
- 1 pound salmon fillet(s)
- 4 heads baby bok choy, root ends trimmed off
- Brown rice, cooked
Whisk soy sauce, honey, lemon juice, ginger, and garlic together until honey dissolves. Reserve 1/4 cup of marinade in a separate bowl, then place salmon fillets, skin-side up, in the marinade. Allow to marinate for at least 10 minutes, preferably for 30 minutes.
Meanwhile, preheat broiler to high, or you could prepare a grill. Heat a few Tbsps of water in skillet over high heat and bring to a boil. Add bok choy and cover. Allow to steam until almost tender, about 3-4 minutes, then add the reserved ¼ cup marinade. Toss to combine, cook for a few additional minutes to reduce excess liquid. Remove from heat.
Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler.
Serve the salmon on top of the bok choy with brown rice.
Original recipe: Broiled Honey-Soy Glazed Salmon with Bok Choy, Serious Eats