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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Salmon Kabobs with Baby Bok Choy Recipe

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This recipe for Salmon Kabobs with Baby Bok Choy is from Blenheim Christian Reformed Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salmon:
4 tsp soy sauce
1 tbsp oyster sauce
2 tsp lemon juice
2 tsp sesame oil
1 tsp liquid honey
¼ tsp hot pepper flakes
4 skinless salmon fillets, (6 oz each), quartered crosswise

Baby Bok Choy:
1 tbsp butter
1 shallot, minced
2 tsp fresh ginger, minced
1 clove garlic, minced
4 baby bok choy, halved lengthwise
¼ cup water
¼ tsp salt
1 tsp sesame oil
Directions:
Directions:
Salmon:
In baking dish, combine soy sauce, oyster sauce, lemon juice, sesame oil, honey and hot pepper flakes. Add salmon, turning to coat; let stand for 10 minutes. Thread salmon onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill until grill-marked and fish flakes easily when tested with fork, 8 to 10 minutes.
Baby Bok Choy:
Meanwhile, in skillet, melt butter over medium-high heat, sauté shallot, ginger and garlic for 1 minute. Add bok choy, water and salt. Cover and steam for 2 minutes. Uncover and cook until tender-crisp, 2 to 3 minutes. Drizzle with sesame oil. Serve with salmon and hot cooked brown, wild or white rice.

 

 

 

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