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Recipe Detail Page
Grilled Salmon with Bok Choy, Ginger Vapour
Spring 2008
Chef Achatz uses Alaskan wild salmon for this dish although organic farmed salmon works well, too. The concept is that as you eat the salmon you smell the ginger, which enhances the flavours and the experience. Serve with steamed jasmine rice.
Serves 4
Salmon
4 wild salmon fillets, about 4 oz (125 g) each
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) chopped ginger
1 tbsp (15 mL) mirin
1 tbsp (15 mL) sake
½ cup (125 mL) soy sauce
¼ cup (50 mL) sesame oil
Bok Choy
1 tsp (5 mL) olive oil
3½ cups (875 mL) thinly sliced baby bok choy
¼ tsp (1 mL) salt
Ginger Vapour
4 cups (1 L) thinly sliced, unpeeled ginger root
1. Place salmon in a shallow pan. Whisk together garlic, ginger, mirin, sake, soy sauce and sesame oil in a small bowl. Pour all but ¼ cup (50 mL) of the marinade over salmon and marinate in the refrigerator for 2 to 3 hours. Reserve remaining marinade.
2. Preheat oven to 450°F (230°C).
3. Remove salmon from marinade and discard that marinade. Place salmon in a metal baking dish skin-side down and bake for 8 minutes or until salmon is just cooked.
4. Heat olive oil in a large skillet over medium heat. Add bok choy and cook, stirring often, until bright green and tender crisp, about 3 minutes. Season with salt and keep warm.
5. Divide sliced ginger between 4 large bowls. Divide salmon and bok choy between 4 smaller bowls and drizzle with reserved ¼ cup (50 mL) marinade. Place smaller bowls inside larger bowls with ginger. Carefully pour hot water into each large bowl to just cover the ginger. The vapour gives another dimension to the dish.
Serves 4
