Most fish salads rely on heavy binders like mayonnaise. With this recipe, we put an emphasis on the “salad” part, dressing earthy bok choy and delicate salmon in a sweet and savory Asian-inflected dressing.
Bowery Bok Choy and Pan Roasted Salmon Salad
Prep: 15 minutes | Cook: 20-25 minutes Serves 2
Made for Bowery By
Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.
Featured Bowery Ingredients
- 1 pound, skin-on, center-cut salmon fillet, pin bones removed
- Kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 4 teaspoons mirin
- 4 teaspoons fresh grapefruit juice
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon grapefruit zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- 1 green Thai chile, finely chopped
- Bowery Bok Choy, 4.0 oz, stems and leaves separated
- 2 Persian cucumbers, thinly sliced
- 2 scallions, thinly sliced
- 1 avocado, cut into ½-inch pieces
- ¼ cup prepared wasabi green peas, crushed
- furikake (for serving)
- Generously season the flesh side of salmon with salt. Heat vegetable oil in a large skillet over medium-high and cook salmon, starting skin side down, until golden brown, about 4 minutes per side for medium-rare. Transfer salmon to a platter and let rest for 15 minutes.
- Meanwhile, whisk soy sauce, mirin, grapefruit juice, rice vinegar, zest, lemon juice, sugar and chile in a large measuring cup until dressing is completely combined.
- Thinly slice Bok Choy stems on the bias. Toss Bok Choy leaves, sliced stems, cucumber, scallion and avocado in 1/4 cup dressing in a medium bowl; season with salt.
- Divide Bok Choy mixture among bowls. Flake salmon into bite-size pieces and arrange over salad. Top with wasabi green peas and sprinkle with furikake.