Tag Archives: salmon

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.

Asian Honey-Glazed Salmon

honey glazed salmonCRISPY 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.

honey glazed salmon top-downServings: 2 (full courses)
Difficulty: 1 star

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.