Sunday Feast № 4 | Broiled Salmon with Sautéed Bok Choy and Broccoli

Memory can be quite random. One week big packets of ramen noodles are bought at a Korean hypermarket. The label at the back gives instructions to cook them for 3 min in boiling water and then eat with favorite dipping sauce, e.g. hoisin. Few weeks later, in a different market, I am looking at Asian sauces, just because. "Shall I? Which one to choose?" I wonder. "How about hoisin? Yeah, let's try that one." A week later, "I feel like fish," not as in I-am-a-fish, but as in I-want-to-eat-fish, and "How about testing that broiler function in my oven?" which I read use instructions for at some point in all those weeks. Rice is always on hand, and cooked well courtesy of a trusty rice cooker. Now just add a vegetable side, and all's good to eat.      Recipes are from “Everyday Food: Great Food Fast” by Martha Stewart Living Magazine, with few of my alternatives.

Salmon Steaks with Hoisin Glaze
1 tbsp fresh orange juice 2 tbsp hoisin sauce 2 tsp honey 4 salmon steaks or 4 salmon filets, each 8-10 oz/228-284 g and 1 in/2.5 cm thick coarse salt and fresh ground pepper	Heat the broiler. In a small bowl, whisk together the orange juice, hoisin sauce, and honey to make a glaze. Rinse the salmon steaks or filets if you want you, either way - pat them dry. Season both sides with salt and pepper. Please the steaks or filets on a rimmed baking sheet or not heated broiling tray. Spoon the glaze generously onto the salmon. Broil the salmon about 4 in/10 cm, or a distance recommended by your broiler maker - in my case 6-8 in/15-20 cm, from the heat source, basting once, until opaque in the center, 10-13 min.
Sautéed Bok Choy and Broccoli
1 lb/0.5 kg bok choy 1 lb/0.5 kg broccoli 2 tbsp canola oil 1 garlic clove chopped 1 tbsp fresh ginger peeled and finely grated 1-2 tbsp soy sauce	Cut the white stalks from bok choy. Slice them into 1 in/2.5 cm pieces. Coarsely shop the green leaves. Peel the broccoli stalks and slice ¼ in/0.5 cm thick. Cut the broccoli florets into bite-size pieces. In a large skillet, boil ½ cup water. Add the bok choy stalks and broccoli, and cover. Simmer over medium-low heat until the broccoli is bright green, 5-7 min. Uncover, and cook on high heat until water evaporates, 2-4 min. Add the bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 min. Either press the ginger in a sieve over the skillet to release its juices or, if you like your veggies ginger-ly, add the grated ginger into the bok choy and broccoli mix. Stir in the soy sauce.
Serve with white rice. Serves 4.