GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

Grilled Salmon and Baby Bok Choy with Ginger and Garlic image

Yield Makes 8 servings

Number Of Ingredients 9

Previous Next

8 baby bok choy (about 3/4 pound), bruised outer leaves removed
1 tablespoon Asian sesame oil
2 tablespoons sake or rice wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 (2-pound) salmon fillet with skin
2 limes, cut into quarters
Special equipment: Gas or charcoal grill

Steps:

Prepare a gas or charcoal grill to moderately high heat.
Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.