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 the ideal weeknight supper!

Allergens:
Salmon
•Egg
•Mustard
•Soy

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

45 g

Archived

1 unit(s)

Honey

2 g

Green Onion

2 tbsp

Mayonnaise

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

Not included in your delivery

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories650 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate60 g
Sugar0 g
Dietary Fiber0 g
Protein34 g
Cholesterol105 mg
Sodium310 mg
Trans Fat0.1 g
Potassium650 mg
Calcium75 mg
Iron1.5 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.

Instructions

1 PREP
1

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 finely grate 1 tbsp ginger (dbl for 4 ppl). Pat salmon dry with paper towel, then season with salt and pepper.

2 COOK RICE
2

Heat a medium pot over medium heat. When the pot is hot, 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

Meanwhile, in a 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!) In another small bowl, combine soy-mirin blend, garlic, honey, remaining ginger and 3 tbsp water (dbl for 4 ppl). Set aside. (NOTE: This is your glaze!)

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, 2-3 min per side. (TIP: Cook to a min. internal temp. of 70°C/158°F.**)

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. Cook, stirring often, until tender-crisp, 1-2 min.

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.