Monday, December 3, 2012

Soy Glazed Salmon with Bok Choy and Sushi Rice

One of my goals is to eat more fish. I've been trying salmon lately, and this recipe sounded so delicious! (Thank you, Martha Stewart!) I also was thrilled to see that all the ingredients were already in my kitchen pantry, and it took about 10 minutes to get everything prepped!


honey-about 2 tbsp

  • 1/4 cup peanut oil
  • 3 tablespoons tamari
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 2 tablespoons dry white wine
  • thumb-sized piece ginger, peeled and grated
  • 1 clove garlic
  • 1/2 a shallot
  • 1 pound salmon fillet
  • pepper to taste
  • Lemon wedges, for serving


  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

For the Bok Choy:

1 clove garlic
1/2 shallot
olive oil
2 heads baby bok choy
salt and pepper
1/4 lemon

Cut off the ends of the bok choy and rinse well in a colander. Split each piece into two parts.
Sweat the garlic and shallots in the oil. 
Add in the bok choy, toss in the oil, and sprinkle with lemon, salt and pepper.
Turn up the heat and press the bok choy into the pan. Cook until the stems are soft and the greens wilt.

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