2 In The Kitchen: Blackened Salmon With Bok Choy
NEW YORK (CBSNewYork) - As the weather warms, it's a good time to get grilling. Executive Chef Edwin Bellanco of Vitae stopped by the CBS 2 studios to show us something healthy - and tasty- to grill.
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Click here for a printable version of this recipe (.pdf)
Blackened Salmon With Grilled Bok Choy And Soy Ginger Vinaigrette
Yield: 5 servings
For the salmon's blackened spice mixture:
- 2 tbsp. sweet paprika
- 1 tsp. onion powder
- 1 1/2 tsp. cayenne pepper
- 1 tsp. whole thyme leaves
- 2 1/2 tbsp. Sea salt
- 1 1/2 tsp. garlic powder
- 2 tsp. lemon pepper
- 1 1/2 tsp. whole basil leaves
- 1 tsp. white pepper
- 1 tsp. Black Pepper
In medium mixing bowl, combine and mix all spices.
For the Salmon:
- 5 Boneless, Skinless Salmon Filets
Season Salmon with salt on both sides of the filet. Place in medium size bowl and lightly coat with blackened spice mixture. Drizzle with Olive Oil. Place on grill for 2 minutes. Turn filet ¼ of a turn and grill 2 minutes. Flip entire filet and repeat process until desired doneness.
Bok Choy
- 2 TBSP Sesame oil
- Salt and pepper (to taste)
- Garlic 1 tsp minced
- 1tsp minced ginger
Toss lightly in mixing bowl. Make a pouch out of foil, seal. Place on grill for 5 minutes. Open Pouch, remove bok choy and place on grill to mark quickly about a minute, until grill marks appear.
For the Soy Ginger Vinaigrette:
- 1 tbs. finely chopped garlic
- 1 tbs. finely chopped ginger
- .25 tsp red pepper flakes
- 1.5 tbs. rice wine vinegar
- 1.5 tbs. light soy sauce
- 3 tbs. soy or vegetable oil
- 1 tbs. sesame oil
- 3 tbs. honey
Place all ingredients (except for the Soy Oil and the Sesame Oil) in a blender. Blend for 2 minutes at medium speed and then slowly drizzle the Sesame oil and the Soy oil. Garnish Dish with Vinaigrette.
