Bowery Bok Choy and Pan Roasted Salmon Salad
1 pound, skin-on, center-cut salmon fillet, pin bones removed
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
1 4.5 ounce container Bowery Bok Choy, 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 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 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 on the bias Bok Choy stems. 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.
Recipe developed by Rick Martinez for Bowery Farming.