Name: Honey-Soy Glazed Salmon with Sautéed Bok Choy & Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 baby bok choy; 1 ½ cups basmati rice; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ lemons; 1.02 kg salmon fillet; crushed red pepper; honey; soy sauce; virgin coconut oil

Honey-Soy Glazed Salmon with Sautéed Bok Choy & Basmati RiceHoney-Soy Glazed Salmon with Sautéed Bok Choy & Basmati Rice — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

18 baby bok choy

1 ½ cups basmati rice

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ lemons

1.02 kg salmon fillet

crushed red pepper

honey

soy sauce

virgin coconut oil

Instructions

Preheat oven to 220°C (425°F).

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

Peel and mince garlic and ginger. In a medium bowl, whisk together ½ of the garlic and ginger (save the rest for the bok choy), lemon juice, soy sauce, and honey.

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

Place salmon in a baking dish and spoon ½ of the sauce over top.

Place in the oven and bake, spooning remaining sauce over top halfway through, until salmon is opaque, 12-15 minutes.

Heat a skillet over medium heat.

Wash bok choy, trim ends, and separate into leaves.

Coat bottom of skillet with oil. Add remaining garlic and ginger and pepper; cook until fragrant, 15-30 seconds.

Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.

Uncover the rice and fluff with a fork.

To serve, arrange salmon, rice, and bok choy on a plate. Enjoy!

Open this recipe in Flambette