Category Archives: Japanese

Salmon Balsamic Teriyaki with Garlic Bok Choy

SEARED SALMON FINISHED WITH BALSAMIC TERIYAKI SAUCE, SESAME SEEDS, AND GREEN ONIONS. GARLIC-SAUTEED BOK CHOY.

I’ve heard too many doctors say, “Doctors know how to take care of other people, but don’t know how to take care of themselves”. As Pea and I plow through some of our tougher weeks in medical school, it’s easy (and sad) to see how busy students, professionals, parents, and hobbyists alike may not have the time or effort to spare to eat well. In the name of time management, we’ve definitely caved several times to Chipotle and plenty of unhealthy snacks to mindlessly munch away studying for upcoming exams.

Besides just keeping ourselves healthy, Pea and I know how important it is to be good role models as future doctors, and so we used the start of 2017 as a great excuse to make some changes! First, we’ve been bringing lunch from home that’s healthier and cheaper than buying. Second, we’ve been planning ahead and making more food a few days before the study grind instead of resorting to fast food. Third, we’ve been trying to stick with fruits and nuts as snacks, besides the occasionally irresistible Cheez-Its. For those out there with even tighter schedules, it doesn’t take a laundry list of changes to be healthier – even one change over the long-term is great!

Today, a few days before some upcoming exams, we’re giving you a dish that takes some salmon, bok choy, and some basic pantry ingredients and turns it into a fast, flavorful, and healthy meal. As with all our recipes, it’s okay to omit or substitute if you don’t happen to have something on hand. Doubling the recipe adds almost no time at all, and will let you pack some away for the next few days, too. Here’s to a healthier, happier 2017! – Boo

Servings: 4 (full courses)
Difficulty: 

Balsamic teriyaki:

  • 4 tb balsamic vinegar
  • 2 tb soy sauce
  • 1 tb mirin
  • 1 tb brown sugar
  • 0.5 ts sesame oil
  1. In a small saucepan, stir and simmer all ingredients over medium-high heat until slightly thickened. Set aside.

Seared salmon:

  • 4 portions salmon fillet
  • salt and black pepper
  1. Salt and pepper salmon on both sides.
  2. In a large pan, sear salmon in olive oil over medium-high heat until cooked pink halfway up, ~4 minutes, and flip over.
  3. Sear second side until cooked to desired doneness, 3-5 minutes.
  4. Remove salmon to a plate to rest, and spoon teriyaki over fillets. Meanwhile, prepare bok choy.

Garlic bok choy:

  • 8-10 heads bok choy
  • 4 cloves garlic, thinly sliced
  • 1 tb cooking wine
  • 0.5 tb sesame oil
  • 0.5 tb vinegar
  • salt
  1. Separate and discard root from bok choy stems. Separate bok choy leaves from stems.
  2. In the same large pan, saute garlic and bok choy stems in vegetable/canola oil over medium-high heat until nearly cooked through, ~4 minutes.
  3. Stir bok choy leaves into pan until wilted, ~1 minute.
  4. Mix remaining ingredients into garlic bok choy, and serve with salmon. Optionally, garnish with green onions and sesame seeds.

Miso-Poached Salmon with Shiitake Mushrooms

miso poached salmon 2SALMON FILLET POACHED IN A FRESH AND LIGHT MISO BROTH INTENSIFIED WITH SHIITAKE MUSHROOMS AND A TOUCH OF CHILI FLAKES. WITH STEAMED RICE, POACHED VEGETABLES, AND SHREDDED PURPLE CABBAGE.

Don’t let Pea’s 5 foot, 2 (and a half!) inch frame fool you. She grew up in Brazil and trained in the buffet-eating arts of rodízio churrascarias. As an adept of Louis C. K.’s philosophy of stopping only when you get to the point of hating yourself, Pea and all-you-can-eat restaurants make for a wonderful (or dreadful, depending on your point of view) combination. Usually, after a night of gorging on infinite food, the imminent regret is converted into a craving for a lighter, but still comforting next meal. And this poached salmon really hit the spot.

Since I actually forgot to think ahead and soak some dried shiitake mushrooms beforehand, we let the mushrooms soak and infuse into the poaching liquid we used for the salmon and veggies, infusing our dinner with savory and mushroomy flavors. To top off the broth, I added a sprig of rosemary for an interesting fresh taste. Just to make an easy dinner even easier, our veggie portion of sliced onions and Chinese spinach was poached for a minute or two after taking the salmon out. Hope you enjoy this one-pot (or pan) recipe as much as we did! – Boo

Servings: 3 (main portions)
Difficulty: 1 star

Ingredients:

  • 3 tb miso paste
  • 3 c water
  • 8-12 dried shiitake mushrooms
  • Seasoning
    3 cloves garlic, thinly sliced
    1 cm ginger, sliced in half
    1.5 tb soy sauce
    2 bay leaves
    1 sprig rosemary
    1 ts chili flakes
  • 3 (4-6 oz) portions salmon fillet
  • sesame oil

Directions:

  1. In a large pan, saute miso paste in vegetable oil over medium-low heat, 30 seconds.
  2. Gradually whisk in water until miso paste dissolves.
  3. Add mushrooms and seasoning. Gently simmer until mushrooms are soaked and softened, ~1 hour.
  4. Lay salmon fillets into the broth, and poach in barely simmering broth, 8-9 minutes for medium.
  5. Serve salmon with shiitake mushrooms, rice, and vegetables. Drizzle each plate with poaching broth and ~1 tb sesame oil.

miso poached salmon