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

Pan-Fried Salmon and Bok Choy

with Sriracha Mayo and Ginger Jasmine Rice

In this dish, salmon is pan-fried to a crispy finish and bok choy is drizzled with a sweet soy glaze. Served with ginger-infused rice and light and aromatic sriracha mayo, this Japanese-inspired meal is an ideal weeknight supper!

Tags:
Spicy
Quick
Allergens:
Seafood/Fruit de Mer
Fish
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
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

6 g

Garlic

15 g

Ginger

4 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Honey

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Sriracha

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories830 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber3 g
Protein34 g
Cholesterol70 mg
Sodium1270 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

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

Instructions

Prep
1

Before starting, wash and dry all produce. Cut bok choy into 1-inch pieces. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat salmon dry with paper towels, then season with salt and pepper.

Cook rice
2

Heat a medium pot over medium heat. Add 1 tbsp oil (dbl for 4 ppl), then half the ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Make glaze and sriracha mayo
3

While rice cooks, stir together mayo, 1 tsp water, 1/2 tsp sugar and 1 tsp sriracha (dbl all for 4 ppl) in a small bowl. Set aside. (NOTE: This is your sriracha mayo!) Combine soy sauce mirin blend, garlic, honey, remaining ginger and 3 tbsp water (dbl for 4 ppl) in another small bowl. Set aside. (NOTE: This is your glaze!)

Cook salmon
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 2-3 min per side.

Cook bok choy
5

When salmon is cooked through, transfer to a plate and set aside. Using the same pan, reduce heat to medium-low. Add bok choy and glaze. Cook, stirring often, until tender-crisp, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then stir in season with salt, then stir to combine. Divide rice and bok choy between plates. Top with salmon and spoon over any remaining glaze from the pan. Drizzle over some sriracha mayo to taste.