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Pan-Fried Salmon with Soy-Glazed Bok Choy

Pan-Fried Salmon with Soy-Glazed Bok Choy

Wasabi Mayo and Ginger-Infused Jasmine Rice

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3.4 / 4 Ratingout of 1059 ratings
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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!

Allergens:Seafood/Fruit de MerFish/PoissonSoy/SojaEgg/OeufMustard/MoutardeSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

283 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¾ cup

Jasmine Rice

227 g

Shanghai Bok Choy

6 g

Garlic

30 g

Ginger

1 tsp

Wasabi Paste

3 tbsp

Soy Sauce-Mirin Blend

(ContainsSoy/Soja)

4 tsp

Honey

2 unit

Green Onions

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories840 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber2 g
Protein39 g
Cholesterol15 mg
Sodium1070 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Measuring Spoons
Paper Towel
Measuring Cups
Medium Pot
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

Before starting, wash and dry all produce. Separate bok choy leaves, then cut 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.

COOK RICE
COOK RICE
2

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 heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

MAKE MAYO & GLAZE
MAKE MAYO & GLAZE
3

While rice cooks, stir together mayo, 1 tsp water, 1/2 tsp sugar and 1/2 tsp wasabi paste (dbl all for 4 ppl) in a small bowl. Set aside. (NOTE: This is your wasabi 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
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, 1-2 min per side.**

COOK BOK CHOY
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
FINISH AND SERVE
6

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 glaze from the pan. Drizzle over some wasabi mayo to taste.