SOY-GLAZED SALMON WITH BABY BOK CHOY

Bok Choy has become my new favorite vegetable.  It's a Chinese cabbage.  It's difficult to find here in Puerto Rico and they aren't always fresh when the store does have them.  But today I found a decent one (at a absurdly high price) and decided to incorporate fish with it in a soy sauce glaze.  Bok Choy is easy to cook-my favorite is just to throw it directly on the grill (or grill pan for me).

Ingredients
(Recipe courtesy of Family Circle Magazine, May 2010)

* 3 tbsp. soy-sauce
*5 tsp. mirin-a japanese sweet cooking wine made from rice (I substituted 1 part sugar with 1 part white wine) 
*2 tbsp. grated ginger
*2 tbsp. sugar
*2 garlic cloves, minced
*1 tsp. corn starch
*4 salmon fillets about 4 oz. each
*6 baby bok choy, halved lengthwise, washed and large leaved removed

Directions

Combine 1/4 cup water, 2 tbsp. soy sauce, the mirin or its substitute, ginger, sugar and garlic in a small sauce pan.
Bring to a boil over medium-high heat.
Stir together remaining tbsp. soy sauce and corn starch then stir into pan.
Cook for 3 minutes over medium heat or until thickened.
Divide sauce into 2 separate bowl-5 tbsp. in one bowl and 3 in the other.

Prepare grill over medium heat.
Brush cut-side of bok choy with about half of the 5tbsp. of the sauce and place the cut side down on grill.  Cook 4-5 minutes per side brushing often with sauce.

Meanwhile, place salmon on grill and brush with about half of the 3 tbsp. of sauce from the second bowl.
Cook about 4 minutes per side constantly brushing with sauce.
Remove salmon and bok choy from grill and serve immediately.