Glazed Salmon with Bok Choy


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Step. 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. For glaze, whisk together soy sauce, honey, vinegar, and sesame oil in a small bowl.

Reserve half of mixture for salad. Step. 2. Place salmon, skin side down, on prepared baking sheet, generously brush with half of glaze. Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes.

Flip salmon and bok choy; brush with reserved marinade. Continue. Arrange bok choy, cut side up, around salmon on baking sheet. Brush bok choy evenly with oil and remaining syrup mixture; sprinkle with salt.

Step 3 Broil in preheated oven until bok choy. Directions. Place bok choy and next 5 ingredients in a large bowl; toss to combine.

Sprinkle with cashews. Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven). Combine hoisin, juice and garlic in a small bowl.

Sprinkle salmon with. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon. Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes.

Toss to combine, then cook another 2 minutes to reduce marinade to a glaze. Set aside. Place salmon on broiler tray, skin-side down.

Place tray under broiler and cook, without turning, until glaze is deeply caramelized and fish is just cooked through, 7-10 minutes. Arrange bok choy on plates and top with salmon to serve. Grill the salmon, covered, for 4 minutes. Turn, brush with half the honey-soy mixture and continue cooking until opaque throughout, 2 to 3 minutes more. Brush with the remaining glaze.

Ingredients 1 cup soy sauce 1/4 cup honey 2 tablespoons lemon juice 1 inch peeled fresh ginger, thinly sliced 3 cloves garlic, smashed 4 salmon fillets, about. Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until. 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.

List of related literature:

Rich, meaty salmon and a sweet glaze are a fantastic pairing, but most recipes fall short by cooking the glazed fish under the broiler.

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Cover bok choy with salmon fillets.

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Salmon tartare can be paired with warm blinis coated in whipped sour cream containing chives, dillor simply toasted breadcrumbs.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
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Reducing the oven temperature and gently baking the fish cooked the salmon perfectly.

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We wanted a foolproof method for glazed salmon that was succulent and pink throughout while keeping the slightly crusty, flavorful browned exterior commonly associated with broiling.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat.

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In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped freshtarragon, thyme, or dill leaves to the pan along with the salmon.

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Stir bok choy in the salmon filet and simmer for 2 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Awesome brother, me and my wife are having a salmon cook off to see who cooks it the best and I’m definitely using this recipe. Easy dish with eloquent flavors. Definitely subscribed

  • Hey Joel, I’ve done this recipe numerous times with Thai rice and it turned out perfect. Today I’m doing it again. Thanks for your phantastic creativity and content.

  • I follow you on google + and I took a ride on your youtube channel. Interesting and there are also writing… I’d be happy if I made a ride on my channel and subscribe if you like

  • This was super delicious �� I enjoy it very much and I added spinach with it and asperge……soooogooood thank you for the recipe ��‍����to do again

  • Another great and simply lovely recipe ��… second time I’ve done it but this time tried it seasoning the oil with some very thinly sliced ginger julienne, then removed them before searing the fish. Later added them back in to the sauce ��

  • You don’t take the skin off the salmon, it’s supposed to be cooked skin-side down first to crisp it up and manage the cooking process better

  • Your salmon will be over cooked at that rate and break up you worry too much about the way your video looks rather than using proper cooking techniques

  • Saw this recipe, then saw I was subscribed, from wok video. This looks yummy, making it tomorrow night, and the music is sexy too.

  • Hey bud if you cut that Mudvayne out that’s on top of them salmon fillets it would taste a lot better that old muddy looking stuff that’s right on right in the middle of the fish that’s not good to eat

  • I love the vibes, and demonstration of how well this dish is prepared. I’ve wanted a recipe using grapeseed oil and white wine….Superb!!! I have one question,when cooking with white wine, should the stove be turned off when pouring in the pan or on low heat? Thank you so much for a fantastic demonstration!!

  • Great video Marcel! It looks delicious. Please be observant what type of salmon you buy. Fresh wild salmon is the best! The Norwegian salmon is the most toxic in the world and should not be allowed to sell or marketed. It causes miscarriages, strokes, and cancer,

  • Just found you.. Made the recipe, it was delicious ����…
    Love your video, the vividness, the close-up shots, the vibrancy and Ahh the movement… that’s how cooking & everything else in life should be gracefully sensual ��…

  • I just discover your amazing channel, is another channel similar to yours and I love it too, I love everything in your video everything is so neat and organized very elegant and most of all no talking,thank you. From California

  • Hi, Im a novice in the kitchen but like the look of this. Was thinking of putting the fish on a bed of vermicelli rice noodles. Would you keep the noodles plain or add a bit more sauce so that it can run off the salmon on to the noodles? or something else?

  • That looked really tasty. No Hippy sent me. Although for the life of me, I don’t know why you didn’t peel the skin off the salmon after you flipped it and before you basted it with the marinade. I guess everyone is a critic. Looked great anyway!

  • Funny in the UK Ninja Foodi recipe guide they have changed the recipe to Soy Glazed salmon and wok choy. No mention of the fillets having to be frozen either! Also measurements are in milli-litres.

  • the problem is they have not indicated the size of the salmon in grms or kgs so as one can be able to use the standard recipe for easy unit conversion.

  • Thanks for your easy yet delicious recipe and for the very attractive video clip. Even not very familiar with cooking, I’m still able to make the best salmon ever, beyond expectation of my wife & daughter. Thanks again!

  • Great recipe! Made a few times for my family and everyone loved it. Nothing left each time. I do have one question: when I added white wines each time, the oil slashed like crazy for 10-15 seconds. Did any of you have same experience? How do I avoid that? Thanks

  • Looks delicious and I love how detailed u were with instructions, I will try and share my turn out, been look for healthy and diffnt recipes thanks

  • I am looking forward to hearing from you and I hope you feel better and I will be a few minutes and I’ll make sure to time and I would.

  • Thats interesting in the UK Ninja Foodi recipe guide they say pressure cook the rice first for 2 mins (without the salmon!) the salmon is grilled only. 180 ml water goes into the pot for the pressure cook phase then 70ml goes into the pot just before you start the grill phase.

  • ill have to try this. i have had all kinds of ginger salmon. i have my own recipe as well but mine is little on the spicy side were im a chili head. i add little butter. a dash of salt. 2 dashes of garlic powder. 3 dashes of ginger powder. 1 dash of paprika. 1 dash of scorpion pepper powder. a small sprinkle of brown sugar. and 3 dashes of black pepper. wrap the salmon with all those makings in some tin foil. and bake for half an hour. and the fish will come out juicy full of flavors. one of my fav recipes i came up with one day just playing around with seasonings.

  • Thank you so much John!
    I made the best salmon and rice I ever have! Alike you, I used soy sauce mixed with butter as a substitute to miso. I also used a fresh salmon, and adjusted the steps in accordance with Ninja Foodie manual.

  • What a beautiful presentation��and delicious and easy recipe to make. I have been making constantly the last year. Yummy. Thank you.

  • Hi John, Thanks for a real world demonstration of the Foodi recipe:)
    I have only had mine for a few days, but also found that there was way too little liquid for the couscous that I tried to make with my salmon attempt. I also think my salmon would have been done or nearly done after just the 2 minutes of pressure cooking in the beginning.
    I found there was not much room to add my zucchini slices to the top rack as well.
    Definitely going to be a trial and error to learn the nuances of cooking with the Foodi, thanks for posting!