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Gingered Salmon Over Black Rice with Bok Choy

Photo: Quentin Bacon
Yield Serves: 2


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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

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