This Japanese dish if from Bon Appetit's Tastes of the World, the little paperback they send you when you subscribe. It's got a lot of great recipes packed into a small volume.
This recipe serves 6.
1 cup sake
3/4 cup soy sauce
1/4 cup sugar
5 quarter-sized slices of ginger
2 lemongrass stalks, sliced, or the peel from 1/2 lemon, cut into 1/2-inch-wide strips
6 six-ounce salmon fillets
2 tablespoons vegetable oil
4 quarter-sized slices of ginger, peeled and minced
1 two-pound head bok choy, cut into 3/4-inch slices, white and green parts separated
1 15-ounce can baby corn, drained, halved lengthwise
1/2 cup thinly sliced basil
Combine sake, soy sauce, sugar, ginger slices and lemongrass in a small, heavy saucepan. Bring to a simmer, stirring to dissolve sugar. Simmer teriyaki glaze for ten minutes to blend flavors. (Can be prepared one day ahead. Cover and store at room temperature.) Strain.
Preheat broiler. Arrange salmon skin-side down on broiler pan. Reserve three tablespoons of teriyaki glaze for vegetables. Brush salmon generously with some of the remaining glaze. Broil without turning until cooked through, about eight minutes, brushing with glaze every two minutes.
Meanwhile, heat two tablespoons vegetable oil in a large, heavy skillet over high heat. Add minced ginger and stir fry until aromatic, about thirty seconds. Add the white part of the bok choy and stir fry until beginning to soften, about three minutes. Add the green part of the bok choy and baby corn, and sprinkle with salt. Stir-fry until bok choy is wilted and corn is heated through, about two minutes. Add sliced fresh basil and reserved three tablespoons of teriyaki glaze. Stir to coat.
Place salmon on plates. Spoon vegetables alongside and serve.
(I make a teriyaki sauce that's similar to this, which I use to marinate beef and chicken. I substitute honey for the sugar and add a generous portion of garlic. It's quite good.)
[I tried multiple times to add an illustration. No luck. Drag City.]
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