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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless
Shanghai Bok Choy
(Contains Soy, Sulphites, Wheat)
(Contains Egg, Mustard)
Not included in your delivery
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.
Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
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.
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.
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.
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.