I spotted this salmon dish in the current (August 2011) edition of Canadian Living. It fit the light meal option I was looking for perfectly and as a bonus, was really quick to come together as well. Start to finish, this dish can be made in less than 30 minutes.
The flavours were great. I loved the salmon sauce and it went really well with the bok choy. All in all, it’s a tasty meal that you can feel good about eating regularly.
I often have trouble with salmon sticking to the BBQ grill and this was no exception, although I did wipe the grills with oil first. That said though, I experienced only minor “stickage” and not enough to cause a problem. Do be sure to grease your grills really well though and ensure that it is pre-heated before placing the skewers on.
Asian Salmon Skewers with Bok Choy
Summary: This is a quick, easy, light and healthy dinner option. Be sure to grease your grill well and make sure it is pre-heated before placing the salmon on the grill.
- 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
- 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
Number of servings (yield): 4
Adapted from Adapted from Canadian Living August 2011 | Photo