Slow-Roasted Salmon with Bok Choy and Coconut Rice
8 servings (serving size: 1 fillet, about 2/3 cup rice, about 1/2 cup bok choy, and 1 1/2 tablespoons sauce)
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
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
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)
How to Make It
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.
The salmon and rice are so tasty. The rice smells wonderful as it's cooking. I didn't like the sauce (thai fish sauce isn't my favorite). I found the sauce a little too overpowering and the bok choy wasn't very exciting. Instead I used the bok choy and sauce from the "Turkey-Jasmine Rice Meatballs with Baby Bok Choy" recipe from 11/04. My husband said it looked like restaurant food and tasted wonderful. Will definitely make it again.
I was completely smitten by this recipe - the rice was so good that I skipped the onion part and made rice pudding with the leftovers, the sauce was to die for, and the salmon was yummy. Best of all - super easy. I didn't have bok choy so I used green beans. I wasn't crazy about them, but I will try again with the proper veggie next time.
I used previous reviewers suggestions and used chicken broth instead of water in the rice, but used sake with the bok choy & made sure to season well. I also added a 1/2 tsp. of cornstarch to thicken up the sauce a touch. The end result was great!
Mixed results - My salmon was a bit dry, but the fillet was someone thin, so I would use a thicker piece or a steak. The rice was excellent, and I really liked the sauce, especially on the salmon and the rice. I was not excited about the bok choy cooked in sake - it was a little sweet for my taste even though I used a dry sake. I would stick to a more traditional stir-fry for this next time, and throw in a few different veggies.
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