By Ashley Rector
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil, add 1.5 cups rice, 1 teaspoon salt, and stir. Cover and reduce the heat to low. Simmer for 18 minutes or until water is absorbed and rice is fluffy.
Prepare the salmon fillets by patting them dry with paper towels. Brush with 2 tablespoons of teriyaki sauce and let them marinate for at least 10 minutes.
Slice the garlic cloves and mince the fresh ginger.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side until cooked through and crisp around the edges. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the chopped garlic and ginger, sauté for 30 seconds until fragrant.
Add the halved baby bok choy to the skillet, cut side down. Cook for 3-4 minutes, until the leaves are wilted and the stems are tender. Season with salt and black pepper to taste.
Add the remaining 2 tablespoons of teriyaki sauce to the bok choy in the skillet. Stir until the bok choy is well coated and the sauce is heated through.
Serve the cooked jasmine rice on plates, top with salmon fillets. Arrange the sautéed bok choy alongside. Garnish with sliced green onions and sesame seeds.
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This Main Course Asian Fusion recipe is ready in 45 minutes and features Salmon fillets, Jasmine rice, Baby bok choy and other delicious ingredients. Contains 600 calories total.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil, add 1.5 cups rice, 1 teaspoon salt, and stir. Cover and reduce the heat to low. Simmer for 18 minutes or until water is absorbed and rice is fluffy.
Prepare the salmon fillets by patting them dry with paper towels. Brush with 2 tablespoons of teriyaki sauce and let them marinate for at least 10 minutes.
Slice the garlic cloves and mince the fresh ginger.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side until cooked through and crisp around the edges. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the chopped garlic and ginger, sauté for 30 seconds until fragrant.
Add the halved baby bok choy to the skillet, cut side down. Cook for 3-4 minutes, until the leaves are wilted and the stems are tender. Season with salt and black pepper to taste.
Add the remaining 2 tablespoons of teriyaki sauce to the bok choy in the skillet. Stir until the bok choy is well coated and the sauce is heated through.
Serve the cooked jasmine rice on plates, top with salmon fillets. Arrange the sautéed bok choy alongside. Garnish with sliced green onions and sesame seeds.
Calories per Serving: 600
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