This meal was elegant, easy, and delicious. The sesame-soy marinade lent an salty, umami-rich flavor to both the salmon and the baby bok choy. The baby bok choy picked up a slightly bitter char from the grill that paired really well with the rich, fatty texture of the salmon. This meal comes together quickly but is incredibly flavorful and delicious. We like our salmon closer to the rare end, so if you would prefer it to be more well done, leave it on the grill for an extra two minutes per side and remove the bok choy prior to the salmon.
Sesame-Soy Grilled Salmon and Baby Bok Choy
.75 lb. salmon, filleted with skin on, skin lightly scored with a knife
1/4 cup less sodium soy sauce
1 tsp. sesame oil
1 tsp. rice wine vinegar
1/2 tsp. crushed red pepper flakes
Freshly cracked black pepper
2 heads baby bok choy, soaked for half an hour in cold water and dried another half hour or so
2 tbs. butter, melted
Non-stick cooking spray
Whisk together soy sauce, sesame oil, rice wine vinegar, crushed red pepper flakes, and freshly cracked black pepper. Transfer, with the salmon, to a plastic bag and marinate for at least 2 hours.
Preheat grill until very hot.
Transfer marinade to a small bowl and whisk together with melted butter.
Place fish, skin side up, on the grill. Add baby bok choy. Brush bok choy and salmon with the butter/sesame-soy combination. Cook 4-6 minutes. Flip both fish and bok choy. Brush again with the butter/sesame-soy combination and cook another 4-6 minutes until bok choy is lightly charred and fish flakes with a fork.