- 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
- calories 535
- fat 18 g
- satfat 3 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 43 g
- carbohydrate 52 g
- fiber 5 g
- cholesterol 90 mg
- iron 2 mg
- sodium 602 mg
- calcium 57 mg
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.