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.
Salmon Fillets, skin-on(ContainsSalmon/Saumon)
Shanghai Bok Choy
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
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.