Pan-Fried Salmon with Soy-Glazed Bok Choy
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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

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:
Salmon
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Salmon)

¾ cup

Jasmine Rice

2 unit(s)

Shanghai Bok Choy

2 unit(s)

Garlic, cloves

30 g

Ginger

1 tsp

Wasabi Paste

4 tbsp

Soy Sauce Mirin Blend

1 unit(s)

Honey

2 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories830 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber2 g
Protein36 g
Cholesterol105 mg
Sodium380 mg
Trans Fat0.1 g
Potassium950 mg
Calcium175 mg
Iron3.5 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

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

Instructions

PREP
1

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
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
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
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
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 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.