Slow Roasted Salmon With Bok Choy & Coconut Rice Recipe

Name: Slow Roasted Salmon With Bok Choy & Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salmon; 8 (6 ounce) salmon fillets; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; cooking spray; Rice; 2 cups basmati rice, uncooked; 1 1/2 cups light coconut milk; 1 1/2 cups water; 1/4 teaspoon salt; 1 cup green onion, chopped; Bok Choy; 2 tablespoons canola oil; 16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.); 1 tablespoon fresh ginger, peeled and minced; 1/2 cup sake, also known as rice wine; 1/4 teaspoon salt; Sauce; 1/3 cup fresh lime juice; 1/4 cup seasoned rice vinegar; 2 tablespoons fresh cilantro, chopped; 3 tablespoons brown sugar; 2 tablespoons Thai fish sauce; 1/2 teaspoon red curry paste

Servings: persons

salmon
8 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
cooking spray
Rice
2 cups basmati rice, uncooked
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup green onion, chopped
Bok Choy
2 tablespoons canola oil
16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.)
1 tablespoon fresh ginger, peeled and minced
1/2 cup sake, also known as rice wine
1/4 teaspoon salt
Sauce
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons fresh cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste

1
Preheat oven to 250u00b0F.
2
For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250u00b0F for 30 minutes until fish flakes easily with fork or until desired doneness.
3
For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
4
For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, saute for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
5
For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
6
Serve salmon with sauce, bok choy and rice.

1035

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: salmon, 8 (6 ounce) salmon fillets, 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper, and more.

Yes, Slow Roasted Salmon With Bok Choy & Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Roasted Salmon With Bok Choy & Coconut Rice

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