farm-fresh baby bok choy piled high at the Cortez Farmers Market
This is one of my favorite mid-summer recipes. It doesn’t heat up the kitchen, is quick and easy for those days that go long and it highlights fresh ingredients that are available at the farmers market. The succulent and mild crunch of baby bok choi pairs perfectly with the tangy sweetness of the sesame miso sauce and is rounded out with rice and grilled salmon to make a fresh and delicious meal.
Grilled Salmon with Baby Bok Choi in a Sesame Miso Sauce
1 c. short-grain brown rice
2 wild caught salmon steaks or filets, your preference
juice of 1/2 lemon
salt and pepper
2 Tbs. olive oil
3 cloves garlic, minced
1 1/2 lb. bunch of baby bok choi, washed and cut into two-inch pieces, greens included.
1 Tbs. tamari
1 Tbs. toasted sesame seeds, preferably black
1/2 c. mild vegetable oil, like sunflower
juice of 1/2 lime
2 Tbs. mild white miso
1 Tbs. rice wine vinegar
1 Tbs. tamari
2 tsp. toasted sesame oil
1/2 tsp. grated fresh ginger
1/2 tsp. sugar
Cook the rice according to the directions on the package.
Place the salmon in a shallow dish and drizzle with the lemon juice and 1 Tbs. olive oil. Sprinkle with salt and pepper. Set aside to marinate while you prepare the bok choi sauté and make the sauce.
Heat the olive oil in a heavy frying pan or wok. Add the garlic and sauté over medium-high heat for 30 seconds. Add the bok choi and sauté until just tender but still bright green. Add the tamari and toss to coat. Turn off heat.
To make the miso sauce, add all ingredients to a jar, cover with a tight lid and shake until the miso is dissolved and everything is well combined.
Grill the salmon as you prefer.
Arrange the rice, bok choi and salmon on a plate, drizzle everything with the miso sauce and sprinkle with the sesame seeds. Enjoy!