Grilled Salmon with Pak Choi

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil, then season with salt and pepper.

   Tip: Dry salmon ensures better searing and prevents sticking to the grill.

2. 2

   In a small bowl, whisk together soy sauce, minced ginger, rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, and honey to create the glaze.

   Tip: Make the glaze while the grill heats to save time.

3. 3

   Toss the halved pak choi with the remaining olive oil, minced garlic, salt, and pepper in a bowl.

   Tip: Keep the root ends intact so the pak choi stays together while cooking.

4. 4

   Place salmon skin-side down on the oiled grill grates and cook for 5-6 minutes without moving, until the skin is crispy and releases easily.

   Tip: Resist the urge to flip early; patience creates the best crust.

5. 5

   Flip the salmon carefully and brush generously with the prepared glaze. Grill for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Brush with glaze during the final minutes to caramelize the flavors.

6. 6

   On a separate area of the grill or on a grill basket, cook the pak choi cut-side down for 3-4 minutes, then flip and cook for 2-3 minutes more until lightly charred and tender.

   Tip: Pak choi cooks quickly, so watch it closely to avoid burning.

7. 7

   Transfer salmon and pak choi to serving plates. Drizzle any remaining glaze over the salmon and pak choi.

8. 8

   Squeeze fresh lime juice over the dish and garnish with sesame seeds and any remaining minced garlic. Serve immediately.

   Tip: The lime juice brightens all the flavors beautifully.