Monday, November 9, 2015

Honey-Tamari Glazed Salmon with Bok Choy

One of our many amazing evenings in Paris we went to a restaurant that I had made reservations at called Le Timbre.  I had read amazing things about this place and decided it was a must do while in Paris.  It was a fixed menu with options on how many courses you wanted and we went all out with the five courses.  It was a very small and intimate restaurant with only the server and the chef running the entire show.  Everything was super delicious but my favorite three dishes are pictured below: cauliflower and smoked eel, white fish with cannellini beans, and rare filet mignon.  We also purchased an unforgettable bottle of wine to pair with our meal.  It was the most romantic meal we had in Paris.  After that we stopped at a store and bought a bottle of wine and headed towards the Eiffel Tower.  The Eiffel Tower was so beautiful with all of its lights shining in the night, we sat down on some grass near the base of it and popped our bottle of wine.  This romantic evening was so amazing I hope to experience it again in my lifetime.  Ok now let's talk salmon, my awesome dad caught this salmon and gave me a big ol' slab so I had to do it justice and make a tasty meal.  I adapted this recipe and it was heavenly to say the least.

Serves 4

The Ingredients
1 cup tamari
1/4 cup honey
2 tablespoons lemon juice
1 inch peeled fresh ginger, grated
3 cloves garlic, pressed
1 1/2 pounds salmon (about 4 fillets)
1 head bok choy, chopped up

The Process
1.  Whisk tamari, honey, lemon juice, ginger, and garlic together until honey dissolves. Reserve 1/4 cup of marinade in separate bowl, then place salmon, skin-side up, in marinade. Allow to marinate for at least 30 minutes (I did an hour).

2.  Meanwhile, preheat broiler (or grill) to high. Heat 1/4 cup of water in medium skillet over high heat and bring to a boil. Add bok choy and cover. Allow to steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, cook for an additional 2 minutes to reduce excess liquid. Remove from heat.

3.  Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler. (I did 8 minutes and it was perfect).

4.  Arrange bok choy on plates and top with the salmon fillets.

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