I’m drooling.  Why?  Because I’ve eaten this and it is DELICIOUS.  Don’t you wish you could reach into the computer and put this on your dinner plate?  You can’t. If it could be done I’d have maple salmon breath and be picking  bok choy out of my teeth right now.  This recipe isn’t time-consuming, but we recommend you half the sauce unless you save some to eat another time.  It’s way too much.  Don’t leave out the green onions.  They really add to the recipe.  The bok choy is my dad’s recipe and it is divine.  This will be a family favorite or you’re just weird.  Salmon is such a healthy meal.  Not very often do health and taste collide.  I always serve it with a side of brown rice.  Try to stay humble as your adoring family pays homage to you. MMMMM!

Recipe Source: Rachael Ray’s Barbecued Salmon

Ingredients

• Barbecue glaze: (could be halved)
• 1/2 small red onion, finely chopped
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 cup dark amber maple syrup
• 1 tablespoon tomato paste
• 1 tablespoons Worcestershire sauce
• 1 teaspoon curry powder
• 1/8 teaspoon liquid smoke flavoring
• 1 teaspoon coarse black pepper
• Vegetable cooking spray
• 4 salmon fillets or salmon steaks, 6 to 8 ounces each
• Coarse salt
• 3 scallions, chopped for garnish

Directions:

Prepare grill or preheat grill pan. On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer. Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side

Recipe Source: My DAD!

Cook time 5 minutes

Ingredients

• 4 bunches baby bok choy (basically, 1 bunch per person)
• 2 slices fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 cup water (low-sodium chicken broth may be substituted)
• a few drops sesame oil
• 1 1/2 tablespoons grape seed oil or high temp oil for stir-frying

Directions:

Wash the baby bok choy and drain.  Separate the walks and leaves.  Cut the stalk diagonally and cut the leaves across.

Heat walk and add oil.  When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.

Add the bok choy, adding the walks first, and then the leaves.  Stir in the soy sauce, sugar, salt and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes.  Stir in the sesame oil and serve.