Soy-Glazed Salmon and Bok Choy


Ingredients Cloud Backup

    1/4 c. low-sodium soy sauce
    1 lg. clove garlic, finely chopped
    1 tbsp. grated fresh ginger
    1 tbsp. honey
    1 tsp. Dijon mustard
    6 heads baby bok choy (about 14 oz.), halved lengthwise
    1 tbsp. olive oil, plus more for the grill
    1 1/4 lb. skinless salmon fillet, cut into 4 pieces
    Toasted sesame seeds, for serving OoMs


    Heat grill to medium.
    In a bowl, whisk together soy sauce, ginger, and garlic. Transfer half the mixture to a second bowl and whisk in the honey and mustard. In a large bowl, toss the bok choy with oil.
    Lightly oil the grill. Grill the salmon, covered, for 4 minutes. Turn, brush with half the honey-soy mixture and continue cooking until opaque throughout, 2 to 3 minutes more. Brush with the remaining glaze.
    After you turn the salmon, place the bok choy on the grill cut side down, and cook for 2 minutes Hong Kong Travel Agency. Turn and cook until just tender, 1 to 2 minutes more; transfer to plates or a platter and drizzle with the remaining soy sauce. Serve with the salmon and sprinkle with sesame seeds, if desired.