Ingredients

• 4-7oz salmon portions
• Coarse salt and freshly ground white pepper
• Vegetable oil
• Basic Bok Choy
• Hoison Glaze
• 2 tbsp hoisin sauce
• 1/2 lime, juiced
• 1 tsp honey
• 1 small garlic clove, minced or put through a press
• 1 tbsp fresh cilantro, minced
• Coarse salt
  (Makes about 1/4 cup)
• Coconut and Green Curry Sauce
• 2 tbsp peanut or vegetable oil
• 1 cup lemongrass, chopped
• 1/4 cup ginger, chopped
• 2 fresh kaffir lime leaves
• 1 tbsp green curry paste
• 1/2 cup dry white wine
• 1 x 14-oz can coconut milk
• Coarse salt
• 1 tsp sugar
• 1-2 tsp fresh lime juice
  (Makes about 1 cup)

Directions

1. Hoisin Glaze
2. Sweet, spicy and thick, hoisin sauce is often referred to as Chinese barbecue sauce or seafood sauce (though it’s made with soybeans). Here, I kick up the sweetness quotient by adding honey and thin the sauce with lime juice for a bit of tang.
   
   This quick glaze turns a simple piece of grilled or sautéed fish into something special. Brush it on as soon as the fish is cooked.
3. Stir hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt. Set aside.
4. Coconut and Green Curry Sauce
   This Thai-inspired sauce tastes even better when it’s made a day or two ahead. Remember—when cooking with lemongrass, use only the tender inner core of the stalk, and crush it with the back of your knife before chopping.
5. Heat a medium saucepan over med-high heat. When the pan’s hot, add oil, lemongrass, and ginger. Sauté, stirring until very fragrant, about 2 min.
6. Stir in lime leaves and curry paste; cook for about 1 min. Add wine and bring to a boil, stirring to dissolve the curry paste. Reduce to an active simmer and cook until the wine is reduced to about 2 tbsp, about 4 min.
7. Add coconut milk, season with salt, and bring to a boil. Reduce the heat to low and simmer the sauce until it reduces and thickens enough to coat the back of a spoon, about 25 min.
8. Strain sauce through a fine sieve, pushing down on the solids. Check for salt, then add sugar and lime juice.
   The sauce can sit at room temperature for about 1 hr. Or cover and refrigerate; heat gently before serving.
9. Bok Choy
10. Grilled Salmon
11. Season fish with salt and white pepper. Coat both sides of fish liberally with oil.
12. Broil for 6 min.
13. Assembly and Plating
14. Divide bok choy among four dinner plates.
15. Set fish on bok choy, then spoon on the glaze, spreading it over the fish with the back of a spoon.
16. Surround with the sauce and serve while hot.