Asian Glazed Salmon with Sesame Rice and Stir Fried Bok Choy
Asian Glazed Salmon
Today in this post I am going to tell you about a delicious recipe. This Asian Glazed Salmon is a flavorful and satisfying dish that is perfect for a Whole Foods dinner. Asian Glazed Salmon is marinated in a sweet and tangy glaze, and then Asian Glazed Salmon is grilled to perfection. Served with sesame rice and stir-fried bok choy, this dish is bursting with flavours.
Ingredients:
- 4 Servings
- 17 fixings
- 4 filet salmon
- 0.25 cup soy sauce
- 2 tablespoon honey
- 2 tablespoons rice vinegar
- 2 clove garlic minced
- 1 teaspoon ginger ground
- 2 cup cooked rice
- 1 tablespoon sesame oil
- 4 child bok choy split
- 2 tablespoons vegetable oil
- 2 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon shellfish sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon red pepper chips
- 0.25 teaspoon salt
- 0.25 teaspoon dark pepper
Directions:
6 stages
Prepared in around 80 minutes
In a little bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and ground ginger. Place salmon filets in a shallow dish and pour the marinade over them. Permit to marinate for something like 30 minutes.
Preheat the barbecue to medium-high intensity. Eliminate salmon filets from the marinade, saving the marinade. Put salmon on the barbecue and cook for 4-6 minutes for each side, or until cooked through. Season with saved marinade while barbecuing.
In an enormous skillet, heat sesame oil over medium intensity. Add cooked rice and sautéed food for 2-3 minutes, until warmed through. Dispose of the force and set it aside.
In a similar skillet, heat vegetable oil over medium-high intensity. Add minced garlic and pan-fried food for 1 moment. Add child bok choy and cook for 2 minutes, until marginally withered.
In a little bowl, whisk together soy sauce, clam sauce, sesame oil, red pepper drops, salt, and dark pepper. Pour the sauce over the bok choy and pan-sear for an extra moment.
Serve the barbecued salmon over the sesame rice, with the pan-seared bok choy as an afterthought. Appreciate!
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