Honey-Orange Soy Glazed Salmon with Bok Choy & Mushrooms is sweet, salty, and rich in that addicting umami way. The hint of orange laced throughout keeps this dish bright and fresh-feeling.
I was asked by a local San Diego brewery, Bitter Brothers Brewery, to create a dish to pair with a particular beer. That alone is exciting, but when I heard that the beer they had in mind was their session IPA, Only Child, I was ecstatic. IPAs are my FAVORITE! I really love the session because they’re a little lower in alcohol and the flavors tend to shine more (IMHO).
The Only Child is brewed with Cascade hops, which tend to have a bright floral character and citrus qualities. It’s not a crazy-bitter IPA, but you do get a little punch that balances the citrus. I immediately knew I needed to do something with citrus, and something with enough of flavor to stand up to the hops.
The glaze on this salmon includes honey and orange, which is perfect for the light bitterness of the hops. The IPA contrasts the sweet glaze and cuts through the deliciously fatty salmon.
If you’re into heat (and I am), add some red pepper flakes to this! Crisp IPAs are great with spicy food. I added mine after the fact, as Vegas doesn’t do the heat.
Speaking of Vegas… she doesn’t like fish. Seriously. She’ll eat shellfish, but if I present a piece of swordfish, sea bass… salmon… for dinner, I can almost see her planning the grilled cheese she’s going to make later. In fact, while this baked she was complaining about the smell. I thought it smelled luscious.
However, once she ate it her tune changed. After the first bite of her dinner and I got a “this is really good!” I don’t *think* it was just the beer talking… 😉
The effect that the marinade has on the salmon is huge. After a quick stint under the broiler, it comes out deeply flavored, moist (that’s right – I said it), and tender. There’s not much more you can do piece salmon to make it better.
Honey-Orange Soy Glazed Salmon with Bok Choy & Mushrooms
- 3/4 C soy sauce
- 3 T honey
- 2 T orange juice
- 1 inch peeled fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 1 lb salmon
- 4 heads baby bok choy, root ends trimmed off
- 3 C shiitake mushrooms, sliced
Whisk soy sauce, honey, orange juice, ginger, and garlic together in a small bowl. Reserve 1/4 cup of marinade in a separate bowl, then place salmon fillets, skin-side up, in the marinade. Allow it to marinate for 30 mins.
Preheat broiler to high. Heat 2 tablespoons of water in a large skillet over high heat and bring to a simmer. Add bok choy and mushrooms to skillet and cover. Allow to steam until almost tender, about 5 minutes, then add reserved marinade. Toss to combine, cook for an additional 2 minutes to reduce excess liquid. Remove from heat.
Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 8-10 minutes, depending on thickness and the distance from the broiler.
Arrange bok choy and mushrooms on plates and top with the salmon, cut into fillets.
|Amount Per Serving||As Served|
|Calories 314kcal Calories from fat 143|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
I received a (very tasty) growler of beer from Bitter Brothers Brewery for this post. No monetary compensation was exchanged.
This may be the best salmon I’ve ever made. No joke.
Are you an IPA fan? It’s a San Diego staple.
What’s your favorite fish? Mine is a tie between salmon and sea bass.