In this dish, salmon is pan-fried to a crispy finish. Bok choy is featured and drizzled with a sweet soy glaze. Served with ginger-infused rice and light and aromatic wasabi-mayo, this Japanese inspired meal is an ideal weeknight supper!
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Shanghai Bok Choy
Soy Sauce-Mirin Blend(ContainsSoy/Soja, Wheat/Blé)
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Separate bok choy leaves, then cut into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). On a clean cutting board, pat salmon dry with paper towel, 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 1/3 cups water (2 1/2 cups for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, in a small bowl, combine soy-mirin blend, garlic, remaining ginger, 1 tbsp honey (1 1/2 tbsp for 4 ppl) and 3 tbsp water (dbl for 4 ppl). Set aside. (NOTE: This is your glaze!) In another small bowl, stir together mayo, 1 tsp water (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tsp wasabi paste (dbl for 4 ppl). Set aside. (NOTE: This is your wasabi mayo!)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F.**)
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 from the small bowl. Cook, stirring often, until bok choy is 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 bowls. Top with salmon and spoon over any remaining sauce from the pan. Drizzle over some wasabi mayo to taste.