Cooking with Chef Bryan: Poached salmon with beets and grilled bok choy

Chef Bryan. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 1 salmon filet
  • 2 cups vegetable stock
  • 1 cup white wine
  • 1 lemon thinly sliced
  • 4 bay leaves
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1 tsp sugar
  • 1 tbsp peppercorns
  • 1 tsp salt


  1. Mix poaching liquid together in a large bowl.
  2. Pour into an 8 x 13 baking pan and set aside until ready to use.
  3. Rinse salmon under cold water and pat dry with paper towels.
  4. Place salmon filet into the poaching liquid and place in a preheated 350 degree oven for about 20 minutes.
  5. Remove from oven and carefully remove the salmon filet.
  6. Serve with freshly cooked beets and grilled baby bok choy . Enjoy!

Grilled Bok Choy

  • 6-8 baby boy choy
  • 1 lemon
  • olive oil
  • salt and pepper


  1. Slice the baby bok choy in half and rinse them off. Be sure to rinse out any dirt that may be hiding in-between the leaves.
  2. Place the sliced bok choy on a baking sheet and drizzle with olive oil, salt and pepper.
  3. Preheat your grill and when it’s good and hot, place the prepared bok choy sliced side down on the grill.
  4. Grill for about 5 minutes or until tender. Remove from the grill.
  5. Slice the lemon in half and squeeze the fresh lemon juice over the grilled bok choy. Serve with the poached salmon and enjoy!