1-2-3 Eat! Asian Salmon, Grilled Baby Bok Choy, Brown Rice
Servings : 4
Ingredients
Asian Salmon
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup miso paste any color—we used mellow white for testing purposes
- 1 piece fresh ginger 1/2 inch in length
- 1 Tbsp Bragg Liquid Aminos
- 1 Tbsp sesame oil
- 4 salmon fillet 6 oz each, wild caught preferred
Grilled Baby Bok Choy
- 2 heads baby bok choy
- 1 Tbsp sesame oil
Brown Rice
- 1 cup brown rice uncooked
- 2 cups water
Instructions
Asian Salmon
- Combine first 6 ingredients in a blender. Blend until smooth. Place salmon in a glass baking dish. Pour marinade over salmon. Cover tightly, and marinate in refrigerator 30 minutes. Preheat grill over medium heat. Place salmon on grill and grill 4 minutes on each side, or until fish flakes easily with fork.
Grilled Baby Bok Choy
- Preheat grill over medium heat. Remove stems from bok choy, and separate into leaves. Rinse and dry, and place in a single layer on grill. Drizzle with sesame oil. Grill 2-3 minutes on each side.
Brown Rice
- Combine brown rice and water in a small saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is cooked and liquid is absorbed.