Name: Sesame Salmon-Bell Pepper Skewers with Grilled Bok Choy & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 3 red bell peppers; 1.02 kg salmon fillet; black pepper; crushed red pepper; honey; onion powder; salt; sesame seeds; soy sauce; toasted sesame oil

Sesame Salmon-Bell Pepper Skewers with Grilled Bok Choy & Rice Sesame Salmon-Bell Pepper Skewers with Grilled Bok Choy & Rice — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

9 baby bok choy

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

3 red bell peppers

1.02 kg salmon fillet

black pepper

crushed red pepper

honey

onion powder

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic. Place both in a large bowl along with oil, soy sauce, honey, and spices, then whisk to combine the marinade.

Trim, seed, and large dice bell peppers. Add to the bowl with the marinade.

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end (or corner) firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

Cut the salmon into 1-inch cubes. Add to the bowl, gently stir to coat, and set aside.

Preheat a grill pan or regular skillet over medium-high heat.

While the pan heats up, using a clean cutting board, trim and cut bok choy in half lengthwise. Place on a platter, drizzle with oil, then season with salt and pepper.

Once the pan is hot, woking in batches, add bok choy, cut-side down, and grill, flipping once, until tender and charred, 4-5 minutes. Return to the platter and loosely cover with aluminum foil. (Reserve pan for later use.)

Meanwhile, thread salmon and bell pepper onto the skewers, alternating ingredients; place on a plate. (If you don't have skewers, you can cook the salmon and bell pepper directly on the grill pan.)

Return pan to medium-high heat. Working in batches, add skewers and grill, turning every 1 ½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes. Transfer to the platter with the bok choy.

To serve, divide rice, bok choy, and skewers between plates. Sprinkle skewers with sesame seeds and enjoy!

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