Ingredients

Salmon 4 wild salmon fillets, about 4 oz (125 g) each 1 tbsp (15 mL) chopped garlic 2 tbsp (25 mL) chopped ginger 1 tbsp (15 mL) mirin 1 tbsp (15 mL) sake cup (125 mL) soy sauce cup (50 mL) sesame oil Bok Choy 1 tsp (5 mL) olive oil 3 cups (875 mL) thinly sliced baby bok choy tsp (1 mL) salt Ginger Vapour 4 cups (1 L) thinly sliced, unpeeled ginger root

Description

Chef Achatz Uses Alaskan Wild Salmon For This Dish Although Organic Farmed Salmon Works Well, Too. The Concept Is That As You Eat The Salmon You Smell The Ginger, Which Enhances The Flavours And The Experience. Serve With Steamed Jasmine Rice.

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