Name: Soy-Glazed Salmon with Shiitake Mushrooms and Bok Choy
Yield: Serves 6
Ingredients: Salt; 1 medium red bell pepper, stemmed, seeded, and sliced into 1/4-inch-thick strips; 1 small head bok choy (about 1 1/4 pounds), cored and sliced crosswise into 1/2-inch-thick shreds; 1 1/2 cups long grain white rice; 1 cup low-sodium chicken broth; 1/2 cup soy sauce; 1/2 cup dry sherry; 1/4 cup unseasoned rice vinegar; 1/4 cup sugar; 1 tablespoon Asian chili sauce; 1 tablespoon cornstarch; 3 tablespoons vegetable oil; 12 ounces shiitake mushrooms, brushed clean, stems discarded, and sliced into 1/4-inch-thick strips; 1 (2-inch) piece fresh ginger, peeled and minced; 6 medium garlic cloves, minced or pressed through a garlic press; 6 (6-ounce) center-cut salmon fillets (roughly 1 to 1 1/4 inches thick), skin removed; 4 scallions, white and light green parts only, sliced thin

Soy-Glazed Salmon with Shiitake Mushrooms and Bok Choy

Published on June 24, 2009

Yield

Serves 6

Soy-Glazed Salmon with Shiitake Mushrooms and Bok Choy

Ingredients

Salt1 medium red bell pepper, stemmed, seeded, and sliced into ¼-inch-thick strips1 small head bok choy (about 1 ¼ pounds), cored and sliced crosswise into ½-inch-thick shreds1 ½ cups long grain white rice1 cup low-sodium chicken broth½ cup soy sauce½ cup dry sherry¼ cup unseasoned rice vinegar¼ cup sugar1 tablespoon Asian chili sauce1 tablespoon cornstarch3 tablespoons vegetable oil12 ounces shiitake mushrooms, brushed clean, stems discarded, and sliced into ¼-inch-thick strips1 (2-inch) piece fresh ginger, peeled and minced6 medium garlic cloves, minced or pressed through a garlic press6 (6-ounce) center-cut salmon fillets (roughly 1 to 1 ¼ inches thick), skin removed4 scallions, white and light green parts only, sliced thin

Before You Begin

Asian chili sauce can be found near other spicy condiments in most supermarkets. If it is not available, 1 to 2 teaspoons of Tabasco can be substituted. You can substitute 1½ pounds of napa cabbage, cored and shredded into ½-inch thick pieces, for the bok choy.

Instructions

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat. Add 1 tablespoon salt, the pepper, and bok choy; cook for 10 seconds. Transfer the vegetables to a colander using a slotted spoon or mesh spider or by lifting out the pasta insert, if using. Pat dry with paper towels and transfer to a large bowl.

Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes. Drain through a fine mesh strainer, shaking to remove any excess water. Toss with the red pepper and bok choy and set aside.

Whisk the chicken broth, soy sauce, sherry, rice vinegar, sugar, chili sauce, and cornstarch together in a medium bowl; set aside. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the shiitakes and cook, stirring constantly, until lightly browned, about 8 minutes. Add the ginger and garlic; cook until fragrant, about 1 minute. Briefly re-whisk the soy mixture and add it to the pan; bring to a simmer and cook, whisking often, until the sauce has thickened, about 4 minutes. Remove from the heat.

Spread the rice and cabbage mixture into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Lay the salmon fillets, skinned-side down, about ¼ inch apart on top of the rice. Pour the shiitake sauce evenly over the salmon. Bake until the salmon is cooked through and the rice is steaming, about 20 minutes. Sprinkle with the scallions and serve immediately.