Slow-Roasted Salmon with Bok Choy and Coconut Rice

Name: Slow-Roasted Salmon with Bok Choy and Coconut Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters uncooked basmati rice; 1 teaspoons freshly ground black pepper; 4 liters bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds); 3 Tbsps brown sugar; 2 teaspoons canola oil; 2 Tbsps chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 237 milliliters chopped green onions; 355 milliliters light coconut milk; 79 milliliters fresh lime juice; 1 teaspoons red curry paste (such as Thai Kitchen); 118 milliliters sake (rice wine); 170 grams salmon fillets; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters seasoned rice vinegar; 2 Tbsps Thai fish sauce; 355 milliliters water

Slow-Roasted Salmon with Bok Choy and Coconut Rice is a gluten free, dairy free, and pescatarian recipe with 8 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 6g of fat, and a total of 309 calories. Head to the store and pick up basmati rice, coconut milk, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 25

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Oven

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper.

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Salt And Pepper

Salmon

Place salmon, skin sides down, on a baking sheet coated with cooking spray.

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Cooking Spray

Salmon

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Baking Sheet

Bake at 250 for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

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Oven

To prepare rice, rinse with cold water; drain.

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Water

Rice

Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed.

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Coconut Milk

Water

Rice

Salt

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Sauce Pan

Let stand 10 minutes; stir in onions.

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Onion

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat.

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Bok Choy

Cooking Oil

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Frying Pan

Add bok choy and ginger; saut 1 minute.

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Bok Choy

Ginger

Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

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Bok Choy

Sake

Salt

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk.

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Juice

Sauce

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Whisk

Serve salmon with rice, bok choy, and sauce.

Ingredients you will need

Bok Choy

Salmon

Sauce

Rice

Equipment

Ingredients

Servings:

473milliliters

uncooked basmati rice 1teaspoons

freshly ground black pepper 4liters

bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)3Tbsps

brown sugar 2teaspoons

canola oil 2Tbsps

chopped fresh cilantro 1Tbsp

minced peeled fresh ginger 237milliliters

chopped green onions 355milliliters

light coconut milk 79milliliters

fresh lime juice 1teaspoons

red curry paste (such as Thai Kitchen)118milliliters

sake (rice wine)170grams

salmon fillets 0teaspoons

salt 1teaspoons

salt 59milliliters

seasoned rice vinegar 2Tbsps

Thai fish sauce 355milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.