Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

MAPLE-SOY GLAZED SALMON with GINGERED BO




Source of Recipe


Nancy


Recipe Introduction


from Cook's Illustrated


serves 4 time: 25 minutes

½ C maple syrup
¼ C soy sauce
1 Tabsp grated fresh ginger
1 Tabsp plus 1 tsp veg. oil
1 large head bok choy (about 2 lbs) root end removed, cut crosswise into 1 inch pieces
4 center-cut salmon fillets (each about 6 ounces and 1¼ inches thick) remove pin bones and pat dry
2 tsp sesame seeds

Adjust one oven rack to the lowest position and a second rack to the upper middle position. Heat oven to 500°

Bring the maple syrup and soy sauce to a simmer in a small saucepan over med-high heat. Cook, stirring occasionally, until syrupy and reduced to ½ cup, 8-9 min.

Meanwhile, combine the grated ginger and 1 tabsp oil in a largebowl. Add the bok choy, ¼ tsp salt, and pepper to taste. Toss to coat. Spread the bok choy on a rimmed baking sheet in a single layer. Grease a second rimmed baking sheet with the remaining 1 tsp oil and position the salmon fillets, skin side down, on the sheet, with at least 1 inch between them. Sprinkle with salt and pepper to taste.

Place the bok choy on the lower oven rack and the salmon on the upper oven rack. Cook for 5 min, then pull the salmon from the oven and spead a thick layer of the maple glaze over each fillet, top and sides. Use a pastry brush. Return to the oven. Continue to cook until the bok choy leaves are wilted, stems tender and the salmon is firm to the touch, about 3 min. longer.

Transfer bok choy to a platter and sprinkle with the sesame seeds. Brush the fillets with another layer of glaze and transfer to individual plates. Serve immediately, with any remaining glaze.

Notes, I almost always double the glaze as some like the extra at the table. Since the glaze also flavors the bok choy so nice, I have served the slamon on the same platter as the bok choy.

If you use the glaze in other ways, remember to wait and add it late in the cooking so it doesn't burn.

Nancy