Honey-Soy Glazed Salmon with Bok Choy
Jul. 2nd, 2013 04:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
novapsycheHoney-Soy Glazed Salmon with Bok Choy
I've made this recipe twice, with the next iteration in an hour or so (I'm letting the salmon marinate). It's delicious, with simple but bold flavors that complement each other.
I keep meaning to substitute steelhead trout for salmon in this recipe, as I've found in the past that soy-based sauces are so much in the forefront that the steelhead mimics salmon almost perfectly. (In other preparations, such as butter or olive oil with herbs, the differences between the two types of fish definitely make themselves known.) However, today I was able to find sockeye salmon that had yet to be frozen, so I decided to go with the fresh filet.
I've made this recipe twice, with the next iteration in an hour or so (I'm letting the salmon marinate). It's delicious, with simple but bold flavors that complement each other.
I keep meaning to substitute steelhead trout for salmon in this recipe, as I've found in the past that soy-based sauces are so much in the forefront that the steelhead mimics salmon almost perfectly. (In other preparations, such as butter or olive oil with herbs, the differences between the two types of fish definitely make themselves known.) However, today I was able to find sockeye salmon that had yet to be frozen, so I decided to go with the fresh filet.