Slow-Roasted Salmon with Bok Choy and Coconut Rice

Slow-Roasted Salmon with Bok Choy and Coconut Rice Recipe
Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party--just serve with hot jasmine tea and offer ginger sorbet for dessert.

Yield:

8 servings (serving size: 1 fillet, about 2/3 cup rice, about 1/2 cup bok choy, and 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 570
Caloriesfromfat 27 %
Fat 16.9 g
Satfat 5.4 g
Monofat 6.4 g
Polyfat 3.7 g
Protein 43.3 g
Carbohydrate 60.6 g
Fiber 1.9 g
Cholesterol 87 mg
Iron 4.7 mg
Sodium 965 mg
Calcium 237 mg

Ingredients

Salmon:
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Rice:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup chopped green onions
Bok choy:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
Sauce:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh cilantro
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

Preparation

Preheat oven to 250°.

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250° for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.

David Bonom,

Cooking Light

November 2005
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