Ingredients
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Main
Instructions
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01
Stabilize your grill at 450F. Place a Soap Stone or Cast-iron Griddle on the grill surface and let it come to temperature.
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02
Season the cooking surface with the EVO. Slightly season the Salmon fillet and place down on the hot surface. Sear and cook for 1 ½ minutes then flip to sear the other side.
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Ingredients
- 2 tablespoon Extra Virgin Oil
- 8 ounces Kvaroy Arctic Salmon
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03
After you flip the fish, place the chopped bok choy, mushrooms, ginger and garlic on the hot surface in a pile. Cook for 1 minute then splash the vegetable mixture with sake, sambal and soy and toss the vegetables with your tongs then using a fish spatula, flip the salmon onto the pile of seasoned vegetables and close the dome for 4 minutes and allow the fish to gently steam to an internal temp of 130F as the vegetables cook. After 4 minutes, remove the fish from the vegetables and reserve. Fold in the cilantro into the grilled vegetables.
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Ingredients
- 3 Heads Baby Bok Choy, chopped and cut into 6th
- 2 teaspoons Ginger, Fine Mine
- 1 teaspoon Garlic, Minced
- 1 Each Portobella Mushroom, Gilled and Broken up Into Bite Sized Pieces
- 1/4 cup Sake
- 1 tablespoons Sambal
- 1 tablespoons Tamari or Soy Sauce, Less Sodium
- 1/4 Bunch Cilantro, Rough Chopped
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04
Plate ½ cup of quinoa salad, top with seared vegetables and transfer the grill seared salmon right on top. Enjoy!