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Asian Salmon Skewers with Baby Bok Choy
Be sure to grease your BBQ grills really well and be sure your BBQ is preheated before placing skewers to avoid it sticking.
Ingredients
Salmon and Marinade:
4 tsp. soy sauce
1 Tbsp. oyster sauce
2 tsp. lemon juice
2 tsp. sesame oil
1 tsp. liquid honey
1/4 tsp. hot pepper flakes
4 skinless salmon fillets, quartered crosswise (Fillets at least 1-inch thick best for this)
Bok Choy:
1 Tbsp. butter
1 shallot, minced
2 tsp. minced fresh ginger
1 clove garlic, minced
4 baby bok choy, halved lengthwise
1/4 cup water
1/4 tsp. salt
1 tsp. sesame oil
Optional: sesame seeds, for garnish
Method
In a baking dish, combine soy sauce, oyster sauce, lemon juice, sesame oil, honey and hot pepper flakes. Add salmon, turning to thoroughly coat and let stand for 10 minutes. (Don't let it marinade any longer or your fish may get mushy).
Thread salmon onto metal or soaked wooden skewers. Place on (very well) greased grill preheated to medium-high heat. Close lid and grill until grill-marked and fish flakes easily with a fork, about 8-10 minutes.
Meanwhile, melt butter in skillet over medium-high heat. Saute shallot, ginger and garlic for 1 minutes. Add bok choy, water and salt, cover and steam for 2 minutes. Uncover and cook until tender-crisp, about 2-3 minutes. Drizzle with sesame oil and serve with salmon.
This is also nice with a wild rice blend side dish.
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Adapted from Adapted from Canadian Living August 2011
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