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Palmar’s Teriyaki Grilled Salmon on Citrus Bok Choy Bed with Aromatic Broth

Palmar’s Teriyaki Grilled Salmon on Citrus Bok Choy Bed with Aromatic Broth

Meal Type

Main Course

Cooking Time

Less Than an Hour

Yields

2 People

Ingredients

Salmon and Marinade

  • 2 lbs. Oshēn Salmon (with skin)

  • 1 pinch kosher salt

  • 2 Tbsp. mirin

  • 2 Tbsp. rice vinegar

  • 1 Tbsp. minced ginger

  • 1 Tbsp. minced shallots

  • 2 Tbsp. brown sugar

  • 2 Tbsp. sesame oil

  • 2 cups soy sauce

  • 1 Tbsp. chives (thinly sliced)

Aromatic Broth

  • 6 cups water

  • ½ cup sake

  • ¼ cup mirin

  • 1 cup chopped white onions

  • 1 cup chopped carrots

  • 1 cup shiitake mushrooms

  • ½ cup chopped ginger

  • 1 lemongrass stalk

  • 1 bunch (about 5 onions)

  • 1 orange peel

  • 1 Tbsp. whole Sichuan pepper

  • 1 Tbsp. whole allspice

  • ½ tsp. fennel seed

  • 2-star anise

  • 3 garlic cloves

Citrus Bok Choy

  • ½ lbs. baby bok choy

  • ½ tsp. white pepper

  • 6 tsp. lime zest

  • 2 Tbsp. rice vinegar

  • 2 Tbsp. honey

  • 1 Tbsp. minced garlic

  • 1 Tbsp. lime juice

  • ½ tsp. white soy

  • 1 tsp. coconut oil

Preparation

Palmar, a tropical-inspired Chinese restaurant in Miami’s Wynwood Arts District, is dishing on a tasteful salmon recipe that’ll have your dinner table begging for more.

With half an hour of preparation time and 20 minutes of cook time, this traditional teriyaki grilled salmon will be ready to go in less than an hour, complemented by a bed of citrus bok choy in an aromatic broth. Here’s how to make it at home:

 

Palmar’s Teriyaki Grilled Salmon on Citrus Bok Choy Bed with Aromatic Broth

PREPARE THE BROTH:

  1. Preheat oven to 350 degrees, and in an oven-safe tray, begin by combining dry spices and vegetables.
  2. Allow a light roast at 350 degrees for about 10 minutes. Then, separate and let rest in a bowl.
  3. Bring a pot of water to boil. (Approximately 6 cups of water should boil on high.) Once water is boiling, remove from heat and add mirin and sake.
  4. Add water, mirin, and sake mixture to the bowl of vegetables and spices. Let rest for another 10 minutes.
  5. Once the time is up, drain it!

FOCUS ON THE CITRUS BOK CHOY

  1. Combine lime zest with minced garlic, and chop until it forms a puree-like consistency.
  2. In a separate bowl, mix in the rice vinegar, lime juice, white soy, white pepper, and honey.
  3. Cut bok choy leaves and season with lime and garlic puree.
  4. After seasoning, place bok choy leaves into a separate resealable plastic bag, place the plastic bag in a bowl with iced water, and let rest for 15 minutes.

HANDLE THE SALMON AND MARINADE

  1. Bring the two cups of soy sauce to boil. Once boiled, add brown sugar and mix until it’s completely dissolved. Remove from high heat, add mirin and rice vinegar.
  2. In a mixing bowl, add minced shallots, chives, and the hot soy mixture. (Let cool.)
  3. Once the marinade has cooled down, add to salmon. Cover with plastic wrap. (Let rest for 10 minutes.)
  4. Once ready and cool, place salmon on grill or stovetop and brush marinade to all sides.
  5. Grill each side of the salmon for about one minute until the inside is light pink.
  6. Add the broth to a deep dish, add bok choy in the form of a bed on the dish, and place salmon on top.

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