Planked Miso-Glazed Salmon with Bok Choy
Planked Miso-Glazed Salmon with Bok Choy is rated
out of
5 by
1.
Prep Time:
8 minutes
Cook Time:
15 minutes
Servings:
4
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.
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.
Rated 5 out of
5
by
shconnor from
Delicious and healthy
This recipe was published several years ago by Williams-Sonoma and I was surprised there had been no reviews posted to date. Surprising indeed as this is a very delicious recipe that is a favorite at our house. It is healthy. I came back online to print out a copy of the recipe again as my first one had gotten well worn. I find grilling both the fish and vegetable makes it super easy, Yes, you have to mix up your miso glaze, but that takes 1 minute. Soaking the cedar plank again takes 1 minute in labor and 4 hours to just stand there and look at it. I like scallions, so always sprinkle my cooked rice with chopped scallions like it shows in the photograph of this dish although that is not mentioned in the recipe.
Date published: 2014-09-20