Salmon Glazed with Lime Leaf, Bok Choy, and Cinnamon

Name: Salmon Glazed with Lime Leaf, Bok Choy, and Cinnamon
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon grape seed, corn, or other neutral oil; Salt and cayenne pepper; 4 heads baby bok choy, trimmed and washed well; ¼ cup soy sauce; 6 kaffir lime leaves; ¼ cup Shaoxing wine; 1 tablespoon ground cinnamon; Four 6-ounce salmon fillets; 1 cucumber, peeled, seeded, and cut into ¼-inch dice; 1 tablespoon unsalted butter; ⅓ cup fresh lime juice; 2 tablespoons grape seed, corn, or other neutral oil; ¼ cup sugar; Salt

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Basic sweetened soy sauce is the foundation for this glaze, which is given a boost of tartness with the lime juice and lime leaves. The bok choy and cucumber provide a lovely contrast of color, texture, and flavor. We grind cinnamon fresh for this, but you can use pre-ground cinnamon, of course.

Ingredients

Cinnamon Oil

1 tablespoon ground cinnamon
2 tablespoons grape seed, corn, or other

Asia
Fish course
Pescatarian

Method

Preheat the oven to 450°F.
To make the cinnamon oil: Put the cinnamon and the oil in a small saucepan over medium-high heat. Once the cinnamon starts sizzling, cook for another 30 seconds, then remove from the heat, season with a pinch of salt,