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magazine 2008 06 salmon bulgogi with bok choy
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Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.
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Salmon, bok choy, ginger, and garlic are packed in foil and cooked on the grill for an easy dinner from Epicurious member Maggieingl. Sake and soy sauce create steam within the foil pack so be cautious when opening them—the steam can be extremely hot right off the grill. Add fluffy jasmine rice for an inventive midweek feast.
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In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.
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Bok choy is traditionally used in stir-fry dishes, but rules can be broken! This recipe incorporates the crispy white stalks and spinachlike leaves into a creamy sauce that’s accented with cherry tomatoes and served over poached fish. Elegant enough for company and easy enough to enjoy once a week.
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As much as I love to cook, I also really enjoy watching other cooks go through their creative process. Recently I was at a conference at the Commonweal Retreat Center, where I was able to observe one of my favorite cooks, Claire Heart. She brought out this dish, and the first thing I noticed was that it had bok choy. Now that’s a great vegetable, but it tends to be bitter. She completely solved that problem by pairing it with yams to create a dish that tasted like a vegetarian Chinese Thanksgiving. It was a completely unique and delicious pairing. The colors blew me away as well. I went home and decided to play around with her concept, adding a little ginger for zing and digestion and a few more Asian-style flavors. Thank you, Claire!
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This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
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Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
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We've subbed in salmon for the usual beef bulgogi.
Bon Appétit
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Yeahhhh boiiiiii
Julia Bainbridge
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This fish is ready for its photo op
Rachel Sanders
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My Bokksu subscription delivers the best Japanese snacks right to my door.
MacKenzie Chung Fegan
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Savory and sweet, with a jolt of heat, it’s an instant staff favorite.
Nina Moskowitz
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Don’t think too hard about it.
Alex Beggs
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.
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Bon Appétit spends a day at Jordan Johnson in Philadelphia, home of the city’s most viral fish sandwiches. Former boxer and owner Jordan Johnson takes us behind the hype of his buttermilk-fried fish hoagie to see how his restaurant serves hundreds in a day despite opening just three days a week. From frying fish to making signature salmon fried rice, see how discipline, efficiency, and social media helped turn his food into a Philadelphia sensation.
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Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
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Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen. Learn how to choose the freshest salmon and master getting ultra-crispy skin without overcooking your fish. Served with a rich lemon caper brown butter sauce and Dijon spinach, this easy salmon recipe is a foolproof weeknight dinner that's ready in about 20 minutes.
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We show you how to make sizzle pan salmon.