Broiled Salmon with Roasted Tomato Sauce and Baby Bok Choy

Serves : 2

Comments: This recipe is adapted from one by the Food Network's Emeril Lagasse (original link here). I've never paid much attention to Emeril because I was turned off by the whole "bam!" thing, but this recipe was really great, so he's obviously popular for a reason. Next time I make this, I'll probably serve this over creamy polenta. Also, this makes more than enough tomato sauce for the 2 servings, so you'll have a little left over to eat with polenta or rice.

 

Ingredients:

  • 2 cups cherry tomatoes, halved
  • 1/4 cup extra-virgin olive oil (plus more for salmon)
  • 1 tablespoon fresh marjoram leaves
  • lemon zest from half a lemon
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons sugar (optional)
  • 2 tablespoons chopped fresh basil leaves
  • 4 bulbs baby bok choy
  • 2 (8-ounce) portions salmon fillets

Instructions:

Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in an oven-safe 10-inch saute pan. Saute over medium-high heat for about 3 minutes (until mixture is thoroughly heated) and set in the oven under the broiler. Cook, stirring occasionally, until the tomatoes are well caramelized, 8 to 10 minutes. (In the middle of the broiling, when the tomatoes have released a lot of their juices, taste the sauce. If it is too acidic, add in some sugar, up to 2 teaspoons.) Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the sauce and toss to blend. Set aside until ready to use.

Place the bok choy in a steamer basket and place over boiling water in a pot. Cover. Steam until bok choy is tender, about 6 to 7 minutes. Remove from the pot and slice each bulb in half lengthwise. Place the bok choy, cut side down, on 2 plates with the leaves in toward the center of the plate and the bulb ends facing towards the rim.

To cook the salmon, lay the fillets on a broiler pan. Brush the enough olive oil on top of the salmon to thinly coat and add a few shakes of salt and pepper. Broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and lay the salmon on the bed of bok choy. Top with the warm tomato sauce.