My best friend/sister/confidant/personal makeup artist, who will be known as Sissy from this point forth, came up to SF for a visit this weekend. Even though Sissy lives in LA, her family lives in the Bay Area so luckily I get to see her several times a year. After a glutinous and slightly overboard Saturday night, we looked forward to making a healthy dinner and laying on the couch on Sunday night. We were both in the mood for salmon, so I pulled out some of my favorite Asian-inspired recipes and got to work while Sissy made for a great sous chef!
Miso-Sriracha Glazed Salmon (serves 4)
- 2 large OR 4 small salmon filets, skinned
- 1 TB sesame oil
- 2 TB firmly packed light brown sugar
- 1 heaping TB white miso
- 1 heaping TB Sriracha chile sauce
- 1 garlic clove, minced
- two scallions, chopped (for garnish)
- 4 cups vegetable broth
- 1 cup water
- 1 sheet of shredded nori (seaweed)
- 1 block extra firm tofu, cubed
- heaping 1/3 cup white miso paste, or more for taste
- 4 scallions, chopped
- 1 tsp low sodium soy sauce
- 1 tsp sesame oil
Ginger and Garlic Braised Bok Choy (serves 4)
- 1 cup vegetable or chicken broth
- 2 TB unsalted butter
- 2 bunches of bok choy, trimmed
- 2 tsp chopped fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp sesame oil
- dash of white pepper
The whole meal takes about 15 minutes to prep and 10 minutes to cook, and it’s especially helpful if you have an extra set of hands in the kitchen chopping scallions and grating ginger.
First start by prepping the salmon, which is from The Sriracha Cookbook. Line a baking pan with a sheet of olive oil and lightly coat with cooking spray. Lay down salmon filets, flat side down. Prepare the sauce in a small non-reactive bowl by mixing the sesame oil, brown sugar, miso, Sriracha, and garlic. Mix well, then coat each salmon filet with 2 TB of the sauce. Set the broiler to high, and cook salmon for 10 minutes about 6 inches from the flame. After the first 3 minutes, add another tablespoon of sauce on each filet. Once salmon is done, garnish with scallions and serve.
Meanwhile, prepare the miso soup. Heat the vegetable broth and water in a large pot until simmering. Add the seaweed and simmer for five more minutes. Lower the heat and add the rest of the ingredients, letting the miso dissolve. Cook for about five more minutes on lowest heat. Taste for seasoning, then serve.
Also meanwhile, heat a deep skillet or medium pot over a medium-flame and simmer vegetable broth and butter for the bok choy. Add the garlic and ginger and stir to combine. Arrange bok choy evenly in skillet and simmer, covered, until tender – about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered with aluminum. Boil the broth mixture until reduced to about 1/4 cup, then stir in sesame oil and white pepper to taste. Pour mixture over bok choy and serve.
I served this meal with 2011 Navarro Gewürztraminer, which was a perfect pairing. The slight sweetness and touch of acidity was a great balance to the spice in the salmon. Unfortunately, Sissy and I were to beat to even finish half of the bottle so I had to pour myself a little bit tonight when I had my leftovers. I suppose there are worse things I could do…