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Apricot Smoked Salmon with Grilled Baby Bok Choy

Prep Time:30 Minutes
Cook Time:20 Minutes

Nutritional Information

The salmon is brined before smoking on the EGG.


  • 1 each Brine Recipe
  • 5 pounds salmon fillets, skinless
  • 1 chunk apricot wood
  • For the Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 to 5 teaspoons wasabi paste
  • 2 tablespoons ginger, grated
  • to taste kosher salt and ground pepper
  • For the Bok Choy:
  • 1/2 cup mirin
  • 2 tablespoons soy sauce
  • 2 1/2 pounds baby bok choy, halved lengthwise


  • 1. For the Brine: follow recipe as instructed.
  • 2. Brine salmon fillets for 30 minutes. Remove from brine and place on baking tray. Leave uncovered in the refrigerator for 30 minutes to let a pellicle form. Season with kosher salt and fresh ground black pepper.
  • 3. Preheat EGG to 225 degrees F, using indirect heat and your favorite smoking wood. Smoke salmon over indirect heat until set 25-30 min. Pull off and let rest. Serve hot with sauce and grilled bok choy.
  • 4. For the Sauce:
  • 5. In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
  • 6. For the Boy Choy:
  • 7. First prepare the dressing. In a cast iron skillet over direct heat at 400 degrees F, add mirin and soy sauce, and bring to a boil until reduced by half. Grill halved bok choy over direct heat at 400 degrees F, 2-3 min a side or until tender in the biggest part. Remove the bok choy from the Egg. Toss with mirin and soy reduction.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828