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Planked Miso-Glazed Salmon with Bok Choy

Planked Miso-Glazed Salmon with Bok Choy
A member of the Chinese cabbage family, bok choy is a popular vegetable in Asian cooking. Be sure to use baby bok choy for this recipe; it is about half the size and more tender. Steamed white rice is the perfect accompaniment.

Ingredients:

  • 4 salmon fillets, each about 6 oz.
  • 2/3 cup red miso glaze
  • 4 heads baby bok choy, trimmed and separated
      into leaves
  • 1 1/2 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

Directions:

In a baking dish, combine the salmon and red miso glaze. Turn the fish to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Soak a cedar plank in water for at least 20 minutes or up to 4 hours.

Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups on the plank.

In a large bowl, toss together the bok choy, olive oil, salt and pepper. Set aside.

Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter and cover loosely with aluminum foil.

Place a mesh grill fry pan on the grill and heat for 2 minutes. Put the bok choy in the pan and cook, tossing the bok choy occasionally, until tender, 7 to 10 minutes. Transfer the bok choy to a warmed platter and serve immediately with the salmon. Serves 4.
Williams-Sonoma Kitchen.