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Bowery Bok Choy and Pan Roasted Salmon Salad

Bowery Bok Choy and Pan Roasted Salmon Salad


  • 1 pound, skin-on, center-cut salmon fillet, pin bones removed

  • Kosher salt

  • 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.

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