Whenever I feel like having salmon, I always turn to this recipe. I have tried salmon in different restaurants, cooked in so many different ways, but none has diverted my attention from my own recipe, which I believe is the best recipe that just can’t be beaten. The ingredient list I provide works with wild-caught salmon, not farmed – farmed salmon has a different taste and texture. I also highly recommend buying fresh salmon fillet, not frozen. These details make a big difference to the end result.
Marinade ingredients
1/3 lb (about 5 oz) salmon filet
2 teaspoons honey
2 tablespoons balsamic vinegar
1/5 teaspoon kosher salt
1/5 teaspoon rainbow peppercorn mix
4 cloves garlic, finely minced
Caramelization ingredients
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon balsamic vinegar
2 thin slices lemon
1 tablespoon soy sauce
Bok Choy ingredients
1 medium size bok choy
1 minced shallot
2 minced garlic cloves
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 tablespoon grapeseed or canola oil
Garnish
Sesame oil or seeds
Place the salmon into a zip-lock bag. Into a small bowl, whisk together all the marinade ingredients and pour onto the salmon, secure bag. Place in the fridge for one hour.
Preheat the oven to 400F. Put olive oil into a baking pan. Transfer the salmon with its marinating ingredients into the pan. Bake for 20 minutes.
While the salmon is cooking, wash bok choy. Bring water to a boil, slice bok choy in half lengthwise, and cook for 2 minutes. Pat dry. Place a stainless steel pan on medium heat. Add vegetable oil and wait until hot. Add minced shallot and garlic and cook for 1 minute. Next, add soy sauce and oyster sauce. Mix and add bok choy. Fry each side of the vegetable for 4 minutes on medium heat.
After 20 minutes, remove the salmon from the oven. Add honey, soy sauce, lemon slices, and balsamic vinegar to a non-stick pan on medium heat. Wait until it starts bubbling. Add the baked salmon to the non-stick pan and caramelize the salmon in the sauce for 2 minutes each side on medium heat. Plate the salmon, bok choy, and garnish with a few drops of sesame oil over the salmon and garnish with caramelized lemon slices. The most important final step: serve with Toasty Hojicha tea.
