Slow Roasted Salmon With Bok Choy & Coconut Rice
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 8 (6 ounce) salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- cooking spray
- 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
- 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
- 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
Recipe
- 1 preheat oven to 250°f.
- 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 250°f 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, sauté 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.
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