While shopping my sons the other day, my middle one requested some shrimp.  I saw some beautiful diver scallops there as well and decided a few of each would be great for grilling.  When I showed the boys the baby bok choy they actually hoorayed!  My brother joined us for dinner so I included an approximately pound-sized filet of salmon to grill with the shellfish (or else it wouldn’t have been enough for 5, especially with my brother’s appetite).  Salmon and seafood are great to grill for clean up convenience and also so you don’t have the smell lingering around the house the next day! 

After putting the jasmine rice on the stove and starting up the grill I put the baby bok choy on to stea m.  With baby bok choy you can steam the whole thing together, with the larger size you should cut the stems off to steam a minute longer first before adding the leaves.  Once the leaves are wilted, they’re done.  Shock with cold water.  Keep to the side to finish later.  

I then shelled the already cleaned shrimp, put a 2-3 on a soaked bamboo skewer, then  drizzled them with olive oil, sea salt and ground pepper.  I repeated skewering, etc. with the scallops.   I then put some olive oil on a plate and the salmon on top, flipping it over to coat it, then added salt and pepper.

I put the salmon on the grill first since it takes longer.  Once it had cooked a few minutes I added the shrimp and scallops.  I took them off after turning and the shrimp was just pink and scallops had more whitish-solid appearance.  You don’t want to over cook either as they’ll become tough.  It only takes a few minutes. The salmon doesn’t take very long either- it should still be dark in the center to be flavorful and tender. 

After the seafood and fish were done I finished the bok choy.  In a pan I heated 1 tsp sesame oil, a Tbsp canola oil and 1/2 tsp soy sauce.   I added the bok choy (I chopped mine into approximately inch pieces which make the leaves easier for the kids to eat) until warmed and coated.

Delicious for all!  My kids love this meal!

We use Tamari (by San-J and others) soy sauce which is richer in flavor and has no wheat, unlike the most popular types of soy sauce.  Perfect for those on gluten-free diets.  It also has no artificial flavors or preservatives and is naturally fermented.  Shoyu soy sauce (think Kikkoman’s) is made with a combination of soy and wheat.  There even are some cheaper soy sauces that use acid hydrolyzed soy protein instead of traditional brewing methods.  They have a longer shelf-life but you sacrifice quality, taste and possible health benefits.

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