Teriyaki salmon with bok choy and baby corn - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sake |
| ¾ | cup | Soy sauce |
| ¼ | cup | Sugar |
| 5 | Quarter-size slices fresh ginger | |
| 2 | Lemongrass stalks, sliced, or peel from 1/2 lemon, cut into 1/2-inch-wide strips | |
| 6 | 6-oz salmon fillets | |
| 2 | tablespoons | Vegetable oil |
| 4 | Quarter-size slices fresh ginger, peeled, minced | |
| 1 | 2-lb head bok choy, cut into 3/4-inch-thick slices, white & green parts separated | |
| 1 | can | (15-oz) baby corn, drained, halved lengthwise |
| ½ | cup | Thinly sliced fresh basil |
Directions
Combine sake, soy sauce, sugar, ginger slices and lemongrass in heavy small saucepan. Bring to simmer, stirring to dissolve sugar. Simmer teriyaki glaze 10 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and store at room temperature.) Strain.
Preheat broiler. Arrange salmon skin side down on broiler pan.
Reserve 3 T teriyaki glaze for vegetables. Brush salmon generously with some of remaining glaze. Broil without turning until cooked through, about 8 minutes, brushing with glaze every 2 minutes.
Meanwhile, heat 2 T vegetable oil in heavy large skillet over high heat. Add minced ginger and stir-fry until aromatic, about 30 seconds. Add white part of bok choy and stir-fry until beginning to soften, about 3 minutes. Add green part of bok choy and baby corn and sprinkle with salt. Stir-fry until bok choy is wilted and corn is heated through, about 2 minutes. Add sliced fresh basil and reserved 3 T teriyaki glaze and stir to coat.
Place salmon on plates. Spoon vegetables alongside and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>