Bowery Bok Choy and Pan Roasted Salmon Salad
Most fish salads rely on heavy binders like mayonnaise. With this recipe, we put an emphasis on the “salad” part, dressing earthy bok choy and delicate salmon i
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at boweryfarming.com.
Cooking tools:
- Skillet
- Serving platter
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Kitchen scale
- Stove
- Fork
- Microplane
- Citrus press
- Spoon
- Tongs
Ingredients
- 1 pound, skin-on, center-cut salmon fillet, pin bones removed
- Kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 4 teaspoons mirin
- 4 teaspoons fresh grapefruit juice
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon grapefruit zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- 1 green Thai chile, finely chopped
- Bowery Bok Choy, 4.0 oz, stems and leaves separated
- 2 Persian cucumbers, thinly sliced
- 2 scallions, thinly sliced
- 1 avocado, cut into ½-inch pieces
- ¼ cup prepared wasabi green peas, crushed
- furikake (for serving)
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