Very good. Pairs well with a dry white wine.
Slow-Roasted Salmon with Bok Choy and Coconut Rice
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)
More From Cooking Light
Amount per serving
- Calories: 570
- Calories from fat: 27%
- Fat: 16.9g
- Saturated fat: 5.4g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 3.7g
- Protein: 43.3g
- Carbohydrate: 60.6g
- Fiber: 1.9g
- Cholesterol: 87mg
- Iron: 4.7mg
- Sodium: 965mg
- Calcium: 237mg
- 8 (6-ounce) salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 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
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note