Grilled Miso – Ginger Salmon and Bok Choy
Every one will tell you that I am NOT a Salmon guy! Also given half a chance they will tell you that Salmon is a super food. This one is a variation on Bobby Flay’s recipe. I took some liberties with the ingredients to make it work for 4-6 people. I added the Grilled Bok Choy part because it extends the use of the wonderful marinade/grilll and is a great match to the Salmon. Serve with Jasime rice.
4-6 6 oz wild sustainably caught Salmon fillets with skin, dried with paper towels
1/4 cup each, Miso and Mirin
2 Tbs unseasoned rice vinegar
3-4 Tbs soy sauce
1/4 cup minced green onions
2 Tbs minced fresh ginger
2 tsp toasted sesame oil
Kosher salt and coarse ground pepper to taste
6-8 baby Bok Choy, halved and washed very well.
Ponzu sauce (Optional)
Shichimi togarashi (Google it, then buy some)
- Whisk together the miso, Mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon fillets in a zip lock bag, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. Reserve the marinade.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper.
- Place the baby Bok Choy in a large bowl, cover with reserved marinade and toss well to coat.
- Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
- Remove from grill and let rest while the Bok Choy is finishing on the grill.
- Add the Bok Choy when the Salmon is turned over, split side down and grill for another ~2-3 minutes after the Salmon is removed, until wilted and a little charred.
- Drape the grilled Bok Choy over a platter and place the grilled salmon fillets on top.
- Drizzle with a little Ponzu sauce, if desired, and serve with Shichimi Togarashi.