Asian Glazed Grilled Salmon
Serves: 4
  • Asian glaze:
  • 2 tablespoons soy sauce
  • 2 tablespoons Hoisin sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • ½ teaspoon finely chopped garlic
  • ½ teaspoon finely chopped fresh ginger
  • 1 teaspoon cornstarch
  • 4 salmon fillets, 6 to 8 ounces each
  • Sauteed bok choy:
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic
  • 3 tablespoons chopped gingerroot
  • 1 large bunch bok choy
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • Kosher salt
  • Fresh ground black pepper
  1. For the Asian glaze, whisk together soy sauce, Hoisin sauce, honey, sesame oil, garlic and ginger; set aside ΒΌ cup in a microwave safe dish. Whisk in cornstarch and microwave until bubbling, about 30 seconds; whisk again and set aside.
  2. Brush remaining Asian glaze on the salmon fillets; set aside.
  3. For the sauteed bok choy, separate bok choy stalks. Trim ends and discard. Thinly slice white stalks up to the leafy area and set aside (there should be 5-6 cups). Thinly slice leaves and set aside (there should be about 1-1/2 cups).
  4. Preheat the grill to medium heat.
  5. Grill salmon, flesh side down about 5 minutes. Turn salmon; brush with cornstarch thickened glaze and grill just until cooked ( allow about 10 minutes total cooking time for 1 inch thickness of salmon).
  6. While salmon is cooking, heat olive oil, garlic and ginger in a skillet over medium heat just until garlic and ginger start to sizzle, add bok choy stalks and cook and stir 1-2 minutes then add bok choy leaves and cook and stir 1 minute. Pour water over bok choy; cover and steam about 1 minute. Sprinkle with sesame oil and season with salt and pepper.
  7. Serve grilled salmon either on the side or on top of the bok choy.
Recipe by A Year at the Table at