1 Fresno chile, chopped (I included the seed for some heat)
2 scallions, thinly sliced
½ cup less-sodium tamari or soy sauce
½ cup water
3 tablespoon rice vinegar
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 tablespoon light brown sugar
2 teaspoons toasted sesame oil
¼ cup vegetable oil, plus more for grilling
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One 1-1/2 to 2 pound piece center-cut salmon, skin on
6 to 10 baby bok choy (depending on size), cut in half
Sea salt and freshly ground black pepper (ground Szechuan peppercorns would be awesome here!)
Instructions
Stir together the marinade ingredients through the brown sugar. Combine the oils and slowly drizzle in to the soy mixture while whisking to emulsify. Remove any pin bones from the salmon and place in a baking dish just large enough to hold or into a resealable plastic bag. Place the halved bok choy into a separate bag or bowl. Divide the marinade between the salmon and the bok choy and be sure that everything is coated well. Marinate in the refrigerator for at least 30 minutes and up to two hours.
Preheat grill to medium-high. Brush and oil the grate before cooking. Remove salmon from marinade and blot with paper towels. Take a little vegetable oil in your hands and lightly rub the salmon; season with salt and pepper; set aside. Remove bok choy from the marinade, shake off any excess marinade and blot dry. Place vegetables on a baking tray and lightly drizzle with a little vegetable oil and season with salt and pepper; toss to coat. Wrap the leave of the bok choy in foil.
The salmon and the bok choy will take about the same amount of time to cook:
⇒Place fish on the grill (flesh-side down) at a 45° angle to the grates and lay the bok choy cut-side down off to the side. Cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
Place the bok choy cut side down on the grill and cook for 5 minutes until well-marked. Flip using tong and cook for another 5 minutes or so or until the the stalks can easily be pierced with a sharp knife. Remove the foil during the last two to 3 minutes so the can get crispy.
Remove salmon and bok choy from the grill. Peel the skin off the salmon and cut into serving portions. Serve hot or on a buffet table at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/2369/