Gingered Salmon Over Black Rice with Bok Choy

Photo: Quentin Bacon


Serves: 2

Nutritional Information

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


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


1. 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.

2. In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.

3. 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.

4. 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.

5. 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

Frances Largeman-Roth, RD,

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

January 2014
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