Mild broiled salmon combined with the perfect blend of pure maple syrup, salty soy sauce and fresh garlic. Surrounded by bok choy.
- 1 Tablespoon grapeseed oil
- ½ cup organic maple syrup
- ¼ cup reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 Tablespoon fresh grated ginger
- ¼ teaspoon cayenne pepper
- Dash of kosher salt
- Dash of black pepper
- 1–1/4 pounds salmon fillet
- 1 pound bok choy
- 1 Tablespoon olive oil
- 2 cups brown rice (cooked)
- Pre-heat the broiler on high and lightly coat a sheet of aluminum foil placed on top of a broil pan with the grapeseed oil. (This helps with cleanup!)
- Whisk the syrup, soy sauce, garlic, ginger and cayenne in a small saucepot. Bring the liquid to a simmer over medium heat for 5 to7 minutes until the sauce is thick like syrup again. Set aside to cool.
- Arrange the salmon on the broil pan and season with the salt and pepper. Surround the fish with pieces of the bok choy. Place the pan 5 inches from the flame and broil for 5 minutes.
- Brush the salmon with a small amount of reduced glaze from the stovetop.
- Return the fish to the broiler for an additional 2 to 3 minutes. Note: cooking time depends on thickness of the salmon. It is best to watch closely and avoid over cooking fish. In general, I remove the salmon just before I think it is done because it will continue to cook once removed from broiler.
- Remove the salmon from the broiler and transfer to a serving dish. Cover the fish with the liquid glaze. Serve with brown rice.
Note: cooking time depends on thickness of the salmon. It is best to watch closely and avoid over cooking fish. In general, I remove the salmon just before I think it is done because it will continue to cook once removed from broiler.