Grill into Spring: Revitalize Your Meals with Mino Prime Salmon and Bok Choy
As spring breathes new life into the Midwest, it’s the perfect time to shake off those winter blues and refresh your dinner routine. What better way to welcome the season than with Mino Prime’s wild-caught Atlantic Salmon on the grill? We teamed up with local Chicago chef Morgan Berrington – @forkmylifechi to bring you a vibrant recipe featuring succulent salmon and charred baby bok choy. The flavors are truly exceptional, leaving you feeling revitalized and ready for warmer days ahead. Dive into this delicious dish and let it inspire your spring feasts!
Miso Glaze Salmon with Charred Baby Bok Choy Recipe
When you live in the Midwest those first few days of warmer weather and sun usually in March brings a sense of renewal. So giving your food game a fresh start is always a good idea. Throwing some Mino Prime wild caught Atlantic Salmon on the grill is a quick and delicious solution to the winter time rut. We had the opportunity to partner with local Chicago chef, Morgan Berrington @forkmylifechi on a few recipes and she created this flavorful dish using Mino Prime fresh Atlantic Salmon filets and Baby Bok Choy. The flavors are amazing and leave you feeling renewed. Check it out.
Ingredients
Makes 2 servings Ingredients
- 2 tbsp white miso paste
- 3 tbsp coconut aminos or low sodium soy sauce
- 1/2 tsp sesame oil
- 2 tsp sambal oelek can substitute sriracha or chili oil
- 1/2 tsp grated ginger
- 2 tbsp hot water
- 2
Mino Prime Steaks 8oz salmon filets - 1/2 tbsp avocado or vegetable oil
- 8 oz baby boy chow cut in half lengthwise
- 1 garlic clove sliced
- 6 tbsp vegetable broth or water
For serving:
- steamed rice sesame seeds and sliced scallions
Instructions
- In a large bowl, combine miso paste, coco aminos, sesame oil, sambal oelek, ginger and hot water. Whisk until well combined and smooth. Reserve 2 tbsp of marinade to the side.
- Add salmon filets to the bowl with the marinade and gently toss making sure salmon is well coated. Place in the fridge and marinade for 1-2 hours.
- Preheat oven to broil and make sure the rack is about 6 inches away from the heating element.
- Put the salmon on a foil lined baking sheet and place in the broiler for 1 minute. Remove the salmon and brush with reserved miso marinade.
- Broil for another 2 minutes and then brush again with remaining miso marinade.
- Broil for another 3-4 minutes or until cooked to your liking.
- While the salmon is broiling, preheat a medium skillet over high heat.
- Add avocado oil and once the pan smoking, add the baby bok choy cut side down. Don’t touch the baby boy choy and let it sear for 2 minutes.
- Once the baby bok choy is charred, flip over and add the garlic and season with salt. Add more oil if necessary.
- Quickly add 6 tbsp of vegetable broth (or water) and cover with a lid and turn the heat down to low. Steam for about 3 minutes until the liquid has evaporated.
- To serve, place rice in a shallow bowl or plate, top with charred bok choy, salmon and garnish with sesame seeds and scallions.
