Serves
Makes 4 servings
Ingredients
- Marinade:
- 3-inch piece ginger, peeled and minced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- ¼ cup honey
- ½ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- Salmon:
- 4 (4-ounce) salmon fillet, skin on
- 6 ounces shiitake mushrooms, quartered
- 1 pound bok choy, cut into ½-inch slices
- 1 red bell pepper, cored and cut into ½-inch slices
- 2 green onions, thinly sliced
Procedure
Any firm flesh fish would be a great substitute of salmon; try black cod, rockfish, or Atlantic Shad. Green cabbage is a nice substitution if bok choy is unavailable.
Preheat oven to 425°F.
To a small bowl, add all marinade ingredients and whisk to combine.
Transfer salmon fillets, skin side down to a rimmed baking sheet. Pour ½ cup of marinade over salmon and let marinate while you are preparing the remaining ingredients.
Add mushrooms, bok choy, and pepper to the baking sheet with the salmon and pour over remaining marinade, gently tossing to coat. Transfer to preheated oven and roast until salmon is cooked and vegetables are tender and edges are crisped, about 20 minutes. Stir vegetables halfway through roasting and baste with pan juices.
To serve: Divide salmon and vegetables between 4 warmed plates and garnish with sliced green onions; serve immediately.
