Slow-Roasted Salmon with Bok Choy and Coconut Rice

  • Sunglow Posted: 03/23/10
    Worthy of a Special Occasion

    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.

  • jnjhill Posted: 11/22/09
    Worthy of a Special Occasion

    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!

  • TeresaMichelsen Posted: 01/10/09
    Worthy of a Special Occasion

    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.

  • doctormom Posted: 06/15/10
    Worthy of a Special Occasion

    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.

  • JessicaJJM Posted: 09/26/11
    Worthy of a Special Occasion

    Very good. Pairs well with a dry white wine.


More From Cooking Light