Salmon with Citrus-Soy Sauce and Bok Choy

Salmon with Citrus-Soy Sauce and Bok Choy Recipe
This sweet-savory sauce--a fusion of Asian and Western flavors--is a fresh way to enjoy wild salmon, in season now.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 398
Caloriesfromfat 41 %
Protein 37 g
Fat 18 g
Satfat 2.7 g
Carbohydrate 17 g
Fiber 3.1 g
Sodium 1310 mg
Cholesterol 94 mg

Ingredients

2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon honey
4 salmon or arctic char fillets (6 oz. each), boned if you like
2 cups vegetable broth, divided
2 teaspoons white miso, divided
1 teaspoon Dijon mustard
1 teaspoon salt, divided
1/4 teaspoon cayenne
1/2 cup mirin
1 teaspoon sugar
1 pound bok choy (about 4 small heads), cut into 1/2-in. pieces
2 medium leeks, sliced in half lengthwise, then cut into 1/2-in. pieces
3-in. piece daikon radish, coarsely shredded

Preparation

1. Preheat broiler. Brush a small baking sheet with some of the oil; set aside. Whisk lime juice, soy sauce, and honey together in a medium frying pan (not nonstick). Add fish, skin side up, and marinate 5 minutes.

2. Meanwhile, whisk together 1/2 cup broth, 1 tsp. miso, the mustard, and 1/2 tsp. salt in a small bowl; set aside.

3. Arrange fish, skin side up, on oiled baking sheet, reserving marinade in pan. Sprinkle cayenne over fish and broil 6 in. from heat until just cooked through, about 6 minutes.

4. Meanwhile, add mirin and remaining 1 1/2 cups broth to marinade in pan and simmer over medium heat until sauce is reduced to 1 1/2 cups, about 7 minutes. Whisk in sugar and remaining 1 tsp. miso and keep sauce warm.

5. Heat remaining oil in a large frying pan over medium-high heat. Add bok choy, leeks, and remaining 1/2 tsp. salt and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add the miso-mustard mixture and cook, stirring occasionally, until vegetables are tender-crisp, about 3 minutes.

6. To serve, divide vegetables among 4 wide, shallow bowls. Add a piece of fish to each and pour sauce into bowls. Garnish with some daikon radish.

Note:

Christina Mueller and Kelly Snowden,

June 2014
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