706 | MISO GLAZED WILD SALMON
- 1 tbspOil – Blendedrecipe706 | MISO GLAZED WILD SALMON
- 6 ozSalmon – Miso Marinatedrecipe706 | MISO GLAZED WILD SALMON
- 1/8 tspS&P Mixrecipe706 | MISO GLAZED WILD SALMON
- 3 ozbaby bok choy1/2″ bias cut
- 1/8 tspS&P Mixrecipe706 | MISO GLAZED WILD SALMON
- 1 tbspDressing – Pokerecipe706 | MISO GLAZED WILD SALMON
- 1 tbspMarinade – Miso Ginger Sesamerecipe706 | MISO GLAZED WILD SALMON
- 1 cupRice – Jasminerecipe706 | MISO GLAZED WILD SALMON
- 1
Brush a pre-heated sizzle platter with Blended Oil.
- 2
Season Salmon on both sides with S&P.
- 3
When oil begin to smoke, carefully place cod presentation side down to the heated Oil.
- 4
Allow to sear for 2-3 minutes, then add bok choy to the sizzle plate and place into a 500°F oven. Cook until salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion(s). Bok choy should be bright green and just tender.
- 5
Remove the sizzle plate from the oven. Season the bok choy with S&P and Poke Dressing. Spoon Miso Ginger Sesame Marinade over the top of the salmon.
- 6
Using a white handled Vollrath disher, scoop hot steamed rice onto the back right of the plate.
- 7
Spoon the bok choy to the left of the rice as shown in the photo.
- 8
Using a fish spatula, carefully release the salmon from the sizzle plate. Transfer, seared side up, to the front of the plate as shown in the photo.
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