Bok Choy

Asian Slow-Roasted Salmon

January  1, 2014
1 Ratings
  • Prep time 5 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

Tender sesame-glazed salmon fillets on a bed of baby bok choy, carrots, and edamame. —Riley Wofford

What You'll Need
  • Glaze
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon cornstarch
  • Salmon
  • 4 (6 ounce) center-cut salmon fillets
  • 2 tablespoons sesame oil
  • 1 pinch freshly ground black pepper
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 3 carrots, peeled and julienned
  • 3 heads baby bok choy, thinly sliced
  • 1 cup frozen shelled edamame, thawed
  1. Glaze
  2. Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
  1. Salmon
  2. Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
  3. Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
  4. To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.

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1 Review

ReeceAmy February 1, 2016
Riley - what a great recipe! Perfection. The best dinner. Served it with on a bed of brown rice with a chilly glass of Sauvignon Blanc. Thanks!