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.
Very good. Pairs well with a dry white wine.
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.
