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Pan-Fried Salmon and Bok Choy

Pan-Fried Salmon and Bok Choy

with Sriracha Mayo and Ginger Jasmine Rice

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For tonight's speedy Japanese-inspired feast, salmon is pan-fried to a crispy finish, while bok choy gets a sweet teriyaki glaze. Ginger-infused rice makes a hearty, aromatic base, and there's even creamy sriracha mayo to drizzle over everything!


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

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on


¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

1 unit

Garlic, cloves

15 g


4 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tsp


Not included in your delivery

2 tsp


2 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber1 g
Protein33 g
Cholesterol66 mg
Sodium1030 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.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut bok choy into 1-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).


Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, stir together mayo, 1 tsp water, 1/2 tsp sugar and 1 tsp sriracha (dbl all for 4 ppl) in a small bowl. Peel, then mince or grate garlic. Combine teriyaki sauce, garlic, remaining ginger, 1 1/2 tsp sugar and 2 tbsp water (dbl both for 4 ppl) in another small bowl.


Pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to a plate, then cover to keep warm.


Heat the same pan over medium-low. When hot, add bok choy and teriyaki glaze. Cook, stirring often, until tender-crisp, 1-2 min.


Fluff rice with a fork. Season with salt, then stir to combine. Divide rice and bok choy between plates. Top with salmon. Spoon any remaining glaze from the pan over top. Drizzle with sriracha mayo.