A Sarcastic Appetite

Honey-Soy Glazed Salmon & Bok Choy
November 23, 2010, 8:32 am
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There are two things in the Sarcastic Appetite kitchen that had previously terrified me: broiling things, and fish. The former because it was almost always guaranteed that the smoke alarm would go off, and that always sends me into a frenzy, and the latter because, well, fish makes me nervous. Unless we’re jump searing tuna, which requires little in the way of thought or effort, fish requires a little bit of finesse. And I, as we all know, am prone to such things as dumping cakes into my lap, forgetting key ingredients, and botching otherwise completely unbotchable recipes.

Thus, the bar was set a bit high (I thought). Then again, this recipe features all of nine ingredients – two of which are salmon and rice – and when the other key ingredients are soy sauce and honey, you know it’s got to be pretty difficult to screw up. Let it marinate for the full 30 minutes if you can, and don’t be afraid of the broiler. Just open your window and take a few deep breaths. And truth be told, that’s what I’m doing from here on out, since this was incrediby easy, incredibly delicious, and nothing caught on fire. Plus, all those great omega-3s I just scarfed down give me license to get into the chocolate. And that, my friends, makes this a win-win.

Honey-Soy Glazed Salmon & Bok Choy

Adapted from this Serious Eats recipe. Serves 2.

1/2 c. soy sauce (or tamari)

2 tbsp. honey

juice of 1/2 a lemon

1 inch chunk of fresh ginger, minced

2 garlic cloves, minced

1/4 tsp. red pepper flakes

2 salmon fillets, about 1/2 lb. each

2 heads bok choy, root end trimmed and larger leaves halved

salt and freshly ground pepper

rice, for serving

In a large bowl, whisk the first six ingredients. Reserve a scant 1/4 c. of the marinade and set aside. Place the salmon fillets, skin side up, into the marinade. Let sit for at least 10 minutes, but preferably 30. Start the rice, if you’re having that, and wash the bok choy. Preheat the broiler on high, and place the rack as close to the heat source as possible. Put the fillets skin side down into a baking dish and broil, 8 to 10 minutes, until just cooked through. (Longer if your fillets are on the thick side, or they’re not so close to the heat, etc.) The soy mixture will make the salmon look burned and terrifying, but everything is fine. Stop freaking out.

In a large saute pan, heat about 1/4 c. of water. Add the bok choy and lashings of salt and pepper; cover and let steam for 3-4 minutes or so. Add the rest of the marinade and let it boil down for another 2-3 minutes. Serve the bok choy with the sal—I don’t actually need to write this out for you, do I?