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Pan-Fried Salmon and Soy-Glazed Bok Choy

Pan-Fried Salmon and Soy-Glazed Bok Choy

with Sriracha Mayo and Ginger-Infused Jasmine Rice

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In this dish, salmon is pan-fried to a crispy finish and bok choy is featured and 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:Quick Prep
Allergens:Seafood/Fruit de MerFishSoyEggMustard

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

6 g


30 g


4 tbsp

Soy Sauce Mirin Blend


1 tbsp


2 unit

Green Onion

2 tbsp


(ContainsEgg, Mustard)

1 tsp


Not included in your delivery

½ tsp


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate92 g
Sugar8 g
Dietary Fiber2 g
Protein35 g
Cholesterol70 mg
Sodium1240 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce.

Cut bok choy into 1-inch pieces. Thinly slice green onions. 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.


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


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!)


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.**


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.


Fluff rice with a fork, then stir in remaining green onions. Season with salt. 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.