Saturday, May 19, 2012

Soy-Ginger Salmon with Bok Choy


The chef at my school makes bok choy with with a soy/ginger sauce that I love so I decided to try it at home with salmon and rice. The meal comes together in about half an hour. P.J. says he would order it in a restaurant every time if someone made it.



Salmon with Bok Choy
Adapted from Cooking Light

INGREDIENTS:
1/2 cup white rice, rinsed
3 tablespoons soy sauce 
2 tablespoons honey 
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy, roughly chopped
(6-ounce) salmon fillets
1/4 cup diagonally cut green onions 

DIRECTIONS:

Preheat the broiler.

Begin the rice: Put 1/2 cup rice in a small saucepan with 1 cup water, bring to a boil then reduce heat to simmer for 20 minutes. Turn off the heat and let stand for 5 minutes. Fluff lightly with a fork. 

Combine the first five ingredients in a small bowl. Whisk to combine.

On a broiler pan or small baking sheet, arrange the stems of the bok choy on one side and the leafy greens on the other. Place the salmon fillets, skin side down, over the leafy bok choy. Pour the dressing over the fish and bok choy.

Broil for 5 minutes, stir stems, and then broil for an additional 5 minutes or until salmon is cooked through. Arrange rice on plates, then top with bok choy and salmon. Sprinkle with green onions and serve.

Serves 2.

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