Salmon & Bok Choy Rice Bowls
There is a reason that the combo of ginger, scallions, and garlic is the base flavor for Chinese cuisine. The flavors taste incredible together! Add our Soy Ginger and fresh bok choy? Out of this world!
What you need
1 cup brown rice
1 (1 ½ pound) skin on salmon filet
1/3 cup Tessemae's Sesame Ginger
coarse salt and fresh ground pepper
1 bunch scallions, thinly sliced
2 garlic cloves, thinly sliced
1-inch piece of ginger, peeled finely chopped
1 head boy choy, ends trimmed, sliced ½ inch crosswise
sriracha sauce, for serving
What to do
Cook the rice according to the package instructions. In a baking dish, pour ¼ cup of the Sesame Ginger over the whole salmon filet, then season with salt and pepper. Let marinate at least 30 minutes at room temperature or up to one day refrigerated.
Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, 8-10 minutes. (We used sustainably farmed salmon for this dish -- if you use wild, don’t cook the fish for as long.)
While the salmon is cooking, start the bok choy. Heat 2 tablespoons Sesame Ginger in a large skillet over medium high. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 1 minute. Add the bok choy and cook, tossing, until tender, about 4 minutes.
Spoon the rice into 4 bowls. Flake the salmon into pieces and place over the rice, along with the bok choy. Drizzle everything with more Sesame Ginger and serve with sriracha.
Tip: You can use 6 ounce portions of salmon for this dish too. We used one large one because it is so easy to flake the fish off of the skin after broiling, it also looks and tastes great.