Planked Miso-Glazed Salmon With Bok Choy
This recipe pairs succulent salmon fillets marinated in a flavorful red miso glaze with tender baby bok choy, all cooked to perfection on a cedar plank grill. The smoky aroma of the cedar infuses the dish, enhancing the natural flavors of the salmon and bok choy. A harmonious blend of savory and slightly sweet notes, this dish is sure to impress your taste buds and your guests alike.
— Constant Cookbook
Ingredients
- 4 salmon fillets, each about 6 oz.
- 2/3 cup red miso glaze
- 4 heads baby bok choy, trimmed and separated
- into leaves
- 1 1/2 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- In a baking dish, combine the salmon and red miso glaze. Turn the fish to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
- Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups on the plank.
- In a large bowl, toss together the bok choy, olive oil, salt and pepper. Set aside.
- Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter and cover loosely with aluminum foil.
- Place a mesh grill fry pan on the grill and heat for 2 minutes. Put the bok choy in the pan and cook, tossing the bok choy occasionally, until tender, 7 to 10 minutes. Transfer the bok choy to a warmed platter and serve immediately with the salmon. Serves 4.
Comments
No comments found.