Chinese Glazed Salmon with Stir Fried Ginger Bok Choy, Asparagus and Fried Garlic
This is one of those dishes that uses a lot of the same ingredients for each of the three components. It’s simple to prepare, packs a ton of flavor and definitely serves its purpose in terms of how and why it’s gluten free. It’s also inexpensive to prepare, takes very little time and very little time to eat all of it!
- 1 pound skinless wild salmon – ask your fishmonger to remove the skin and cut into 3 equal pieces to save you time
- 2 Tbsp tamari
- 2 cloves garlic (minced)
- 1 Tbsp peeled ginger (minced)
- 1 tsp diced chilies or 1/4 tsp chili flakes
- 2 Tbsp good quality honey
- 1 tsp sesame oil
- 2 Tbsp chopped green onion (garnish)
- 1 Tbsp sesame seeds (garnish)
- 1 pound bok choy – rinsed, drained – stems and leaves (cut into 1 1/2 – 2 inch pieces)
- 2 Tbsp coconut oil
- 3 cloves garlic (minced)
- 1 Tbsp ginger (minced)
- 1 Tbsp tamari
- 1 tsp white pepper
- 1 bunch asparagus
- 3 clove garlic (sliced thinly)
- 1 Tbsp coconut oil
Make the salmon marinade by combining all the ingredients (except the salmon). Place the salmon in an oven safe fish and pour the marinade over. Turn the fish with your hands a few times so it’s well coated. Cover and place in the fridge. You can marinate it for as little as a half hour but I prefer 2-3 hours.
Fill a medium pot of salted water and set to high heat.
Test a piece of the asparagus by holding it at each end and snapping it. The point at where the asparagus breaks naturally is around the length you should cut the rest of the bunch. The bottom piece will be unpalatable and tough. You want to only use the tops which will be tender and delicious.
Fill a bowl with ice water.
What we’re doing here is blanching the asparagus. This is how I like to cook most vegetables, especially those which I like to serve with bright green color but not overcook.
When the water comes to a boil, drop the asparagus and cook for about 30 seconds. You’ll notice the color drastically change. Remove the asparagus and place in the ice water to rapidly cool so it doesn’t overcook. After about a minute, remove the asparagus from the water and set aside.
Set your broiler to high and uncover your salmon. Place the salmon (in the marinade) as close to your heat source as possible.
We’ll now start on the bok choy. Heat your wok to medium/high. If you don’t have one, you can use a cast iron or large saute pan. Add the coconut oil then add the ginger and garlic. Be sure not to burn it by stirring repeatedly. Add the bok choy and tamari and stir fry for about 3-5 minutes, stirring often until still al dente but cooked through. Turn off the heat and season with white pepper to taste.
In a medium pan, add a Tbsp coconut oil. When hot, add your sliced garlic for the asparagus and cook for a minute or two until it is sizzling and show a little bit of color. Add your blanched asparagus and stir to mix together with the garlic. The garlic will actually fry into chips during this process which makes a great garnish. Hit the asparagus with a bit of salt and remove from heat.
The salmon will be done in about 8-9 minutes. It will caramelize on top due to the sugars in the honey. Be sure not to overcook the fish here. You can start checking it at 6 minutes in.
When the salmon is done, remove from the oven and get ready to assemble your plates. You can put the plates in the oven for a minute or two before the salmon is done to keep warm.
Lay out 5 or 7 pieces of asparagus on your plate. Scoop a few mounds of the bok choy on top and top with a piece of salmon. Spoon over some of the sauce left in the roasting dish. Garnish with the fried garlic, sesame seeds, green onion and enjoy!