Salmon & Bok Choy

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Yield

8 servings (serving size: 1 fillet, about 2/3 cup rice, about 1/2 cup bok choy, and 1 1/2 tablespoons sauce)

Ingredients

• Salmon:
• 8 (6-ounce) salmon fillets
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 
  Rice:
• 2 cups uncooked basmati rice
• 1 1/2 cups light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup chopped green onions
• 
  Bok choy:
• 2 teaspoons canola oil
• 16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
• 1 tablespoon minced peeled fresh ginger
• 1/2 cup sake (rice wine)
• 1/4 teaspoon salt
• 
  Sauce:
• 1/3 cup fresh lime juice
• 1/4 cup seasoned rice vinegar
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 1/2 teaspoon red curry paste (such as Thai Kitchen)

Preparation

Preheat oven to 250°.

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250° for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare rice, rinse with cold water; drain. 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. Let stand 10 minutes; stir in onions.

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.