Fireroaster Bar B Que Salmon with Grilled Baby Bok Choy Salad
|2 lb||Baby bok Choy, halved|
|1||Bunch scallions, bulbs removed, sliced and reserved|
|½||Cup roasted red bell pepper|
|½||Cup water chestnuts, julienned|
|10||Grilled Salmon filets|
|1||Cup rice wine vinegar|
|2||Tsp sesame seed oil|
|¼||cup vegetable oil|
|1||Cup fresh ginger, minced|
|1||Tbsp garlic, chopped|
|¼||Cup soy sauce|
|1||Tbsp jalapeno peppers, seeded and chopped|
|On a preheated char grill mark baby bok choy on both sides, Be careful not to leave it on too long, you don’t want it to cook fully. Set aside;
Next, char your scallions, remove from the grill and rough chop and set aside;
Combine both of these with the red bell peppers and water chestnuts in a bowl.
In a high speed blender, emulsify remaining liquid ingredients with sugar.
Fold in remaining ingredients, along with reserved sliced scallion bulbs.
Cook the salmon filets as directed.
Next, toss your salad ingredients with the vinaigrette.
Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.
Serve with a side of steamed rice.