Korean Salmon Skewers with Grilled Bok Choy
July 26, 2018
The marinade ingredients are listed in the recipe below, the main "weird" thing to people might be grated apple. Pear is common in Korean marinades but I forgot to buy a pear so I used apple.
Skewer the fish tight on the stick so it seems like one big piece of salmon.
Grill on high heat. Make sure you oil the grill so it doesn't stick like mine did.
Pour the vinaigrette on top and serve!
Korean Salmon Skewers with Grilled Bok Choy
- fish and marinade
- 2 pounds Salmon cut into 1.5 inch cubes
- 1 Apple grated on a microplane
- 1 small Onion grated on a microplane
- 5 cloves Garlic grated on a microplane
- 3 inches Ginger grated on a microplane
- 2 tablespoons Sesame Oil
- 1 tablespoon Soy Sauce
- 1 tablespoon Cider Vinegar
- 2 tablespoons Gochujang
- 1 tablespoon Honey
- 2 tablespoons Sesame Seeds
- vinaigrette
- 1/4 cup Sesame Oil
- 1/4 cup Olive Oil
- 2 tablespoons chili oil
- 1/3 cup Cider Vinegar
- 1 Lemon (juice)
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Mustard
- 1 clove Garlic grated
- 1 inch Ginger grated
- bok choy
- its just bok choy
Instructions
- Mix the salmon with the marinade ingredients. You can mix the marinade in a food processor if you prefer instead of microplaning things. Allow to sit for an hour in the fridge.
- Skewer the salmon
- Mix the vinaigrette ingredients in a jar and seal. Shake well to combine.
- Cut the bok choy in half the long way cutting off the base but leaving enough of the base intact to keep the halves together. Season with oil, salt, and pepper.
- Grill the bok choy to brown on the cut side. Remove from the grill and place cut side up on a platter.
- Grill the salmon skewers on high heat to brown and just cook through. Remove from heat and place on top of the bok choy
- Drizzle the vinaigrette on top and serve.