While I normally don’t care a great deal about presentation for weeknight meals, occasionally getting a beautiful plate is a beautiful treat.  In my most recent CSA delivery, I was given two pretty little bok choy bundles and I was inspired to create an Asian themed plate around these little gems.  What ended up on our plate was a composed dish nothing short of perfection.  A sweet, smoky, umami filled adventure on a plate.  X marked the spot for the salmon.

Want to create your own adventure?  Here’s the recipe.

Charred Vegetables & Salmon in Miso Beef Broth (*)

• 1 lb salmon filet, sliced into 4 thin pieces
• 3.5 oz shitake mushrooms, broken 2-3 into pieces each
• 1 ear of corn, kernels removed
• 2 bok choy, cut in half lengthwise
• 5 Tbsp olive
• 1 tsp soy sauce
• 1 green onion, sliced on the bias
• Maldon sea salt

First, make the rice and broth below.  In a large pan over high heat, add 1 Tbsp olive oil.  Put in the mushrooms and sautee until browned (about 3-4 minutes). Set aside, covered to keep warm.  Put another 2 Tbsp olive oil in the pan and put the bok choy cut side down on the oil and sear until the bottom is brown (about 2 minutes).  Add the soy sauce and cover with a lid to steam for about 1 minute.  Remove to a plate and cover to keep warm.  Add the corn in the same hot pan and roast until browned for 2-3 minutes.  Remove from pan and set aside.  Add the final 2 Tbsp olive oil and add the salmon to the oil, skin side up.  Cook for 2 minutes, then turn the salmon over and cover with a lid for 1 minute.  Remove the lid, add the broth to the pan, and cook for another 2-3 minutes.  Remove from the pan and plate the veggies, rice and salmon.  Pour broth over plates and sprinkle with green onions and maldon sea salt.

Miso Beef Broth

• 1.5 c beef broth
• 1 Tbsp miso paste
• 1 tsp smoked olive oil
• 1/2 lime, juiced

Put the broth, miso and olive oil and a small pot and bring to a boil.  Simmer for ~20 minutes until reduced by half.  Add the lime and set aside until ready to use.

Sticky Rice

• 1/5 c calrose rice
• 2 c water

In a pot, bring the rice and water to a boil.  Reduce the heat to very low, cover and cook for 30 minutes until done.  It should be very sticky.

(*) Can be made pescatarian by using vegetable broth instead of beef broth.

Salmon with Charred Vegetables