Best 5 Grilled Salmon And Baby Bok Choy With Ginger And Garlic Recipes
Indulge in a culinary journey with our Grilled Salmon and Baby Bok Choy with Ginger and Garlic, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of salmon with the crisp tenderness of baby bok choy, all enveloped in a savory marinade of ginger, garlic, and aromatic herbs. As the salmon grills to perfection, its succulent flesh flakes effortlessly, while the baby bok choy caramelizes slightly, creating a delightful balance of textures. Accompanying this main course are two equally enticing recipes: a refreshing Asian Cucumber Salad with a tangy dressing, and a flavorful Quinoa Pilaf, perfectly cooked and fluffy. Get ready to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC
Steps:
- Prepare a gas or charcoal grill to moderately high heat.
- Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
- In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
- On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
- Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
- Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.
GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC
Steps:
- Prepare barbecue(medium-high heat). Overlap 2 50x18" pieces of heavy foil on work surface to make 50x26" rectangle. Place salmon in center, parallel to long sides. Rub salmon with sesame oil; sprinklle with salt, pepper, garlic and ginger. Arrange bok choy around salmon. Drizzle fish and bok choy with sake and soy sauce. Carefully fold up foil; seal. Using rimless baking sheet, transger package to grill. Cook until salmon is just opaque in center, about 25 minutes. Transfer package to work surface. OPen foil slightly. Let stand at least 10 minutes and up to 45 minutes. Peel back foil. Transfer salmon and boy choy to platters. Squeeze lime juice over. Serve, passing extra lime wedges separately.
GRILLED BOK CHOY WITH GINGER SCALLION GARLIC OIL
Bok choy is a weeknight veggie staple in our house, and it doesn't take a lot of work to make it taste great. Just throw it in a pan and forget about it while you prep the rest of dinner - the edges get crispy, the innards stay tender, and drizzling it with scallion ginger oil really takes it up a notch.
Provided by Molly Yeh
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook for until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
- In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.
GRILLED SALMON WITH BABY BOK CHOP
Make and share this Grilled Salmon With Baby Bok Chop recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill to medim high heat.
- Overlap 5 50 x 18 inch pieces of tin foil on a work surface to make a 50 x 26 inch piece foil.
- Place salmon in the center and then rub salmon with sesam oil and sprinke with salt, pepper, garlic and ginger. Arrange bok choy around salmon. Drizzle with sake and soy sauce. Fold up foil and seal.
- Using a cookie sheet transfer package to grill. Cook for 20-30 minutes or until salmon is done (opaque in center) and then transfer salmon package to work surface. Open and let stand for 10 minutes (or up to 45 minutes).
- Peel back foil.
- Transfer salmon and bok choy to plates, squeezing lime juice over.
Nutrition Facts : Calories 282, Fat 10.7, SaturatedFat 1.9, Cholesterol 87.2, Sodium 503.8, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 40.2
BABY BOK CHOY WITH GINGER AND GARLIC
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
- Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.
Tips:
- Choose the freshest salmon possible. Fresh salmon will have a bright pink color and a mild, slightly briny smell. Avoid salmon that is dull in color or has a strong, fishy smell.
- Cook the salmon to the proper internal temperature. The USDA recommends cooking salmon to an internal temperature of 145°F (63°C). This will ensure that the salmon is cooked through but still moist and flaky.
- Don't overcrowd the grill. When grilling salmon, it's important to give each piece enough space so that it can cook evenly. Overcrowding the grill will cause the salmon to steam rather than grill, resulting in a soggy, undercooked fish.
- Use a well-seasoned grill. A well-seasoned grill will help to prevent the salmon from sticking and will also add flavor to the fish.
- Serve the salmon immediately. Grilled salmon is best served immediately after it is cooked. This will ensure that the fish is still hot and flaky.
Conclusion:
Grilled salmon and baby bok choy with ginger and garlic is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection and the baby bok choy is tender and flavorful. The ginger and garlic add a delicious zing to the dish. This recipe is sure to please everyone at your table. Give it a try tonight!
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