Gingered Salmon Over Black Rice with Bok Choy Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup black Japonica rice
Pinch of salt
1 tablespoon low-sodium soy sauce
2 tablespoons grated fresh ginger
2 teaspoons pure maple syrup
2 teaspoons seasoned rice vinegar
2 teaspoons mirin
1 1/2 teaspoons olive oil
1 shallot, minced
2 heads baby bok choy, halved
1 teaspoon canola oil
2 6-oz. wild salmon fillets
1 teaspoon black sesame seeds
2 teaspoons chopped scallions
Instructions
In a pan, bring rice, salt and 2 cups water to a boil over high heat. Cover, reduce heat to low and simmer until water has absorbed, 40 to 45 minutes. Fluff and set aside.
In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.
When rice has 15 minutes left to cook, heat olive oil in a large sauté pan over medium-high heat. Sauté shallot for 1 minute. Reduce heat to medium. Add bok choy; cook for 2 minutes per side. Transfer bok choy to a plate. Wipe pan clean.
In same pan, heat canola oil over medium-high heat. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium heat.
Divide rice between 2 plates. Top with salmon and bok choy. Sprinkle with sesame seeds and scallions. Drizzle with warmed sauce.
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