Teriyaki Salmon with Bok Choy, Carrots and Sesame Noodles

I bought a really nice fatty piece of salmon yesterday. I love making Mignons with one large steak.

I learned how to make these from Alton Brown. This was the recipe that got The Nudge to really like salmon.












This marinade will be more Japanese inspired along with the vegetables and the noodle's sauce. After working in the garden all day, as easy night of grilling and a 1 pot stir-fry is just what this old lady needed.

Teriyaki Salmon with Bok Choy and Carrots
serves 6
* 1 cup sake
* 3/4 cup soy sauce
* 1/4 cup sugar or Agave nectar
* 5 quarter-size slices fresh ginger
* 2 lemongrass stalks, sliced, or peel from 1/2 lemon, cut into 1/2" wide strips
* 6 6oz salmon fillets
* 2 tablespoons vegetable oil
* 4 quarter-sized slices fresh ginger, peeled, minced
* 1 2lb head bok choy, cut into 3/4" thick slices, white and green parts separated
* 3 small carrots, julienned into 1" pieces
* 1/2 cup thinly sliced basil
* 1 package soba noodles
* 1 teaspoon sesame seeds

Combine sake, soy sauce, sugar, ginger slices and lemongrass in heavy small saucepan. Bring to simmer, stirring to dissolve sugar. Simmer teriyaki glaze 10 minutes to blend flavors.
Preheat grill. Arrange salmon skin side down on grill. Reserve 1/2 cup teriyaki glaze for noodles and vegetables. Brush salmon generously with some of the remaining glaze. Grill on each side about 3 minutes.

Meanwhile, boil soba noodles for 8 minutes. Drain and set aside.

In heavy saucepan, heat oil and saute minced ginger for 30 seconds. Add carrots and saute for 3 minutes. Add whites of bok choy and saute 2 minutes. Add green parts, remaining marinade and then noodles. Stir to combine and heat through. Add sliced basil, sesame seeds and stir. Serve.