Grilled Salmon With Baby Bok Chop Recipes

Steps:

• Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
• Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
• Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
• While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
• Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

Steps:

• Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
• Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
• Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
• Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

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.

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.

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.

Steps:

• In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
• Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
• While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
• Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
• Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.