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.
- 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.