Fresh wild caught salmon is brushed with sweet, spicy, and tangy Asian flavors that will “wow” your date. Served with a side of tender and crispy baby bok choy, grilled to perfection and incredibly tasty.
Sweet and Spicy Sesame Garlic Salmon with Baby Bok Choy
Time to Prepare
20 minutes
Estimated Cook Time
20 minutes
Serves
4 people
Ingredients
- 1 salmon filet (I prefer wild caught)
- BBQ Bob’s Hav'n a BBQ Alpha Rub
- 1 Tbsp. Sriracha sauce
- ½ cup Honey
- 1 lemon
- 1 jar of sesame garlic sauce (found in Asian food isle)
- ¼ tsp. Asian hot pepper oil
Grilled Baby Bok Choy
- 3-4 heads of baby bok choy
- Olive Oil
- Kosher salt
- Black pepper
Preparation
- Set grill direct at 400°F
- Wisk together all wet ingredients in a medium mixing bowl add and the juice from ½ of the lemon (This will be your glaze).
- Season salmon on both sides with BBQ Bob's Hav'n a BBQ Alpha rub if salmon is skinless. If skin is on one side, just season the top.
- Spray the grill with pam or spray oil once it reaches 400°F. Lay salmon directly on the grill and cook for 2 minutes on each side. If skin is on one side, cook the skin side first and then flip the salmon oven. Remove the skin and season that side as well.
- Glaze the salmon and cook for 1 minute, flip, and glaze again. Allow the glaze to caramelize, but do not let it burn. A good trick when grilling with sugary glazes is to cook the fish in a disposable pan, glaze, and finish in the pan. This will reduce the risk of burning.
- Take the internal temp to 120-125°F.
- Squeeze fresh lemon juice over salmon and serve.
- Clean the bok choy with water and then pat dry.
- Brush on olive oil and season with salt and pepper.
- Grill direct on both sides for approx. 5-7 minutes until leaves start to char and brown. The bok choy should be tender, but still have a little crispiness.
