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Slow-Roasted Salmon with Bok Choy and Coconut Rice

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

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)

Nutrition 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

How to Make It

  1. Preheat oven to 250°.

  2. 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.

  3. 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.

  4. 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.

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