Gingered Salmon Over Black Rice with Bok Choy
- 1 cup black Japonica rice
- Pinch of salt
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 teaspoons pure maple syrup
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons mirin
- 1 1/2 teaspoons olive oil
- 1 shallot, minced
- 2 heads baby bok choy, halved
- 1 teaspoon canola oil
- 2 6-oz. wild salmon fillets
- 1 teaspoon black sesame seeds
- 2 teaspoons chopped scallions
1. In a pan, bring rice, salt and 2 cups water to a boil over high heat. Cover, reduce heat to low and simmer until water has absorbed, 40 to 45 minutes. Fluff and set aside.
2. In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.
3. When rice has 15 minutes left to cook, heat olive oil in a large sauté pan over medium-high heat. Sauté shallot for 1 minute. Reduce heat to medium. Add bok choy; cook for 2 minutes per side. Transfer bok choy to a plate. Wipe pan clean.
4. In same pan, heat canola oil over medium-high heat. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium heat.
5. Divide rice between 2 plates. Top with salmon and bok choy. Sprinkle with sesame seeds and scallions. Drizzle with warmed sauce.
- Yield: Serves: 2
|Calories per serving:||535|
|Fat per serving:||18g|
|Saturated fat per serving:||3g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||43g|
|Carbohydrate per serving:||52g|
|Fiber per serving:||5g|
|Cholesterol per serving:||90mg|
|Iron per serving:||2mg|
|Sodium per serving:||602mg|
|Calcium per serving:||57mg|