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Japanese Recipes
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/SojaWheat/BléEgg/OeufMustard/MoutardeSulphites/Sulfite
Preparation Time30 minutes
Cooking Time10 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, Wheat/Blé)

1 tbsp

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*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3640 kJ
Calories870 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate87 g
Sugar16 g
Dietary Fiber2 g
Protein39 g
Cholesterol15 mg
Sodium1160 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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1 PREP
1 PREP
1

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.

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

3 MAKE GLAZE & MAYO
3 MAKE GLAZE & MAYO
3

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!)

4 COOK SALMON
4 COOK SALMON
4

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.**)

5 COOK BOK CHOY
5 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 from the small bowl. Cook, stirring often, until bok choy is tender-crisp, 1-2 min.

6 FINISH AND SERVE
6 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 sauce from the pan. Drizzle over some wasabi mayo to taste.