|Submitted By:||Kellie Foglio|
|Submitter Background:||I’m a home cook foodie and I’m always playing with different recipes, cooking styles and ingredients. I really enjoy cooking for others and getting feedback.|
|Recipe Name:||Grilled Salmon with Bok Choy over Brown Rice|
|Recipe Background:||I found some great bok choy at my farmer’s market and the sun was shining, so I decided to grill. Salmon seemed like the perfect match and I couldn’t help but go Asian. The charred bits of glaze on the salmon take on the perfect earthy flavors to pair up with the tang of the vinaigrette.|
Mix together and coat salmon well (on the foil as noted later)
Simmer remaining sauce until it thickens for topping later
Boy Choy Vinaigrette:
Start rice (DO NOT SALT)
Rinse bok choy on cold water
Coat bok choy liberally with dressing. Use remaining to baste on the grill
Place salmon on heavy duty foil or 2 layers of regular foil before glazing Leave enough foil for the bok choy tops. Fold up 3 of the 4 sides
Heat up grill. Lay out foil with salmon and bok choy keeping the base of the veggies off the foil over direct heat and the tender leaves protected by the foil. Cook 4-5 minutes on each side.
Pull off the foil and salmon leaving the bok choy on the grill (leaves can get direct heat now) Continue to cook for an additional 2 minutes while you plate.
Place salmon over rice. Top with glaze and green onions. Add bok choy to the plate and top with sesame seeds if you like.
|Recipe Summary:||This is a great dish to serve to guests or a very special date night. It’s classy, quick and easy so you’ll spend time hosting instead of cooking.|