Asian Honey-Glazed Salmon

CRISPY FILLET OF SALMON GLAZED WITH HONEY AND SEASONED WITH FRESH MINCED AROMATICS. BOK CHOY STIR-FRIED WITH GARLIC AND SESAME OIL. CINNAMON-ANISE STEAMED RICE.

As much as we love our comforting, spicy stews and hearty broths through the winter, we felt it was time to bring in the light, fresh, and crisp flavors to hit off the start of spring. And so we bring you our very quick and easy honey-glazed salmon, where the natural tanginess of the fresh green onion and the just-barely-cooked ginger and garlic mince were the life of the dish, maybe even more so than the salmon itself! Since this worked so well with the lightly salted bok choy dashed with sesame oil and the fragrant rice, we’re including the sides in the recipe, too. If you’re just feeling the salmon, though, feel free to go straight down to that part of the recipe. Hope you give this a try! – Boo

P.S. If you want some curly green onions for garnish, slice them into thin strips about 4 inches long, then put them in ice water for several minutes.

Servings: 2 (full courses)
Difficulty: 

Anise rice:

• 1.2 c water
• Spices
  3 star anise
  4 cloves
  0.25 ts salt
  0.25 ts cinnamon
• 1 c white rice, washed

1. In a small saucepan, bring water with spices to a boil.
2. Add rice to boiling water. Cover and steam over low heat until cooked through, 20-25 minutes. Meanwhile, prepare bok choy and salmon.

Garlic bok choy:

• 4-6 heads bok choy, halved lengthwise
• 2 cloves garlic, sliced
• 0.5 tb sesame oil
• 0.5 tb cooking wine
• 1 ts vinegar
• salt and black pepper

1. In a pan/wok, saute bok choy with garlic in vegetable oil over medium-high heat until slightly softened, ~3 minutes.
2. Add sesame oil, and toss to coat vegetables.
3. Add remaining ingredients, and cook to desired doneness, 3-5 minutes.
4. Cover to keep warm, and set aside. Meanwhile, prepare salmon.

Glazed salmon:

• 2 (6-8 oz) salmon fillets
• Seasonings
  salt
  white pepper
• 1.5 tb corn starch
• Toppings
  2 green onions, minced
  2 cloves garlic, minced
  1 tb grated ginger
• 2-3 tb honey
• Garnish
  green onions
  roasted salted peanuts

1. Salt and pepper salmon on both sides, and sift a thin layer of corn starch onto both sides.
2. Sear salmon in olive oil over medium-high heat until cooked pink halfway up, ~4 minutes, and flip over. Spread toppings on seared side, and drizzle honey over fillets.
3. Continue searing second side until crisped and cooked to desired doneness, 3-5 minutes.
4. Remove salmon from heat to rest, 3 minutes.
5. Serve, optionally with green onions and roasted salted peanuts.