Roasted Salmon with Bok Choy and Coconut Rice

Roasted Salmon with Bok Choy and Coconut Rice

Salmon is a versatile, ultra heart-healthy superfood and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner party entrêe when paired with coconut rice and bok choy. Just serve this Roasted Salmon with Bok Choy and Coconut Rice with hot jasmine tea and offer sorbet for dessert.


for the salmon:
4 (6-ounce) wild salmon fillets, skin and pin bones removed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

for the rice:
2 cups uncooked basmati rice
1 ½ cups coconut milk
1 ½ cups water
¼ teaspoon salt
1 cup green onions, chopped

for the bok choy:
1 teaspoon olive oil
8 cups bok choy, trimmed and cut into 1½ -inch pieces
1 tablespoon fresh ginger peeled, minced
¼ cup rice wine
pinch salt

for the sauce:
⅓ cup fresh lime juice
¼ cup rice vinegar
2 tablespoons cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
½ teaspoon curry powder


Preheat the oven to 250°F.

the salmon:
Place salmon fillets skin side down on a parchment-lined baking sheet. Sprinkle both sides of each fillet with salt and pepper. Bake until opaque but still pink in the middle, 25 to 30 minutes. Remove from oven.

the rice:
Rinse rice with cold water; drain. Combine rice, coconut milk, 1 ½ cups water and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; stir once. Cover, reduce heat and simmer 15 to 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in the green onions.

the bok choy:
Heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add rice wine and a pinch of salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

the sauce:
Whisk the lime juice and remaining ingredients in a small bowl, stirring well.
To serve, transfer salmon to warm dinner plates and serve with rice, bok choy and sauce.

Makes 4 servings

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