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Pan-Fried Double Salmon and Bok Choy
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Pan-Fried Double Salmon and Bok Choy

Pan-Fried Double Salmon and Bok Choy

with Spicy Mayo and Ginger Jasmine Rice

For tonight's speedy Japanese-inspired feast, salmon is pan-fried to a crispy finish, while bok choy gets a sweet teriyaki glaze. Ginger-infused rice makes a hearty, aromatic base, and there's even creamy sriracha mayo to drizzle over everything!

Tags:
Spicy
Quick
Allergens:
Salmon/Saumon
Soy
Sulphites
Wheat
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

500 g

Salmon Fillets, skinless

(Contains Salmon/Saumon)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

2 tbsp

Ginger-Garlic Puree

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

Not included in your delivery

1.5 tsp

Sugar*

2 tbsp

Oil*

0.38 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1000 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber1 g
Protein60 g
Cholesterol125 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)

Cook salmon
3

Pat salmon dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to a plate, then cover to keep warm.

Make teriyaki glaze
4

Meanwhile, combine teriyaki sauce, remaining ginger-garlic puree, 1 1/2 tsp sugar and 2 tbsp water (dbl both for 4 ppl) in a small bowl.

Cook bok choy
5

Heat the same pan (from step 3) over medium-low.When hot, add bok choy and teriyaki glaze. Cook, stirring often, until tender-crisp, 1-2 min.

Finish and serve
6

Fluff rice with a fork. Season with salt, then stir to combine. Divide rice and bok choy between plates. Top with salmon. Spoon any remaining teriyaki glaze from the pan over top. Drizzle with spicy mayo.

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