King Salmon is one of the best things out there – in terms of “fish in the sea,” I suppose. And when it’s available, wild caught, we’d best better run out and catch some!
With a little delicate baby bok choy and a hint of both umami and citrus in the glaze, this dish satisfies each and every piece of the palate.
Orange Ginger Miso Glazed Salmon and Baby Bok Choy
1 lb. wild caught King salmon fillets
lemon sea salt and freshly ground pepper
2 Tbs. coconut oil, divided
4 baby bok choy
1 Tbs. mellow white miso paste
Juice of 1 tangerine or navel orange
1/4 tsp. ground ginger
1 tsp. all natural peanut butter – or almond butter
Preheat oven to 500 degrees. Once the oven is hot, preheat a cast-iron grill pan – or simply a cast-iron skillet – until piping hot.
Prepare the salmon with generous amounts of lemon salt and pepper.
Once the skillet is hot, add 1 Tbs. oil and place the fillets (most likely two) skin side down and “broil” for 9-10 minutes.
Meanwhile, in a large skillet, heat the remaining oil and quickly sauté the baby bok choy until soft, but becoming crisp.
To finish, glaze with the whisked together combination of warm orange juice, miso, and nut butter.
Best paired with SCOTT Pinot Noir.
Truly amazing. I mean A.M.A.Z.I.N.G.