Pan-fried Salmon with Soy-Glazed Bok Choy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut bok choy into 1 inch pieces. Thinly slice green onions. Peel, then grate 2TB ginger. Peel, then mince garlic. Pat salmon dry with paper towels then season with salt and pepper.

Step 2

Heat a medium pop over medium heat. Add 2TB oil then half the green onions and half the ginger. Cook, stirring often, until fragrant, 1 minute. Add rice and 2.5 cups water and cook rice 15 minutes.

Step 3

Make Sriracha Mayo: Stir together mayo, 2 tsp water, 1 tsp sugar, and sriracha. Set aside. Make Glaze: Combine soy sauce, rice vinegar, 1 tsp sugar, garlic, honey, remaining ginger and 6TB water.

Step 4

Cook salmon: Heat a large non-stick pan over medium-high heat. When hot, add 2 Tb oil, then salmon. Pan-fry until golden brown and cooked through, 2-3 minutes per side.

Step 5

Cook bok choy: use the same pan, add bok choy and glaze. Cook, stirring often until bok choy is tender, 1-2 minutes.

Step 6

Finish and serve: stir remaining green onions into rice. Season with salt. Divide rice between plates and top with bok choy, salmon, remaining glaze and mayo sauce.