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Pan-Fried Salmon and Soy-Glazed Bok Choy
with Sriracha Mayo and Ginger-Infused Jasmine Rice
In this dish, salmon is pan-fried to a crispy finish and bok choy is featured and drizzled with a sweet soy glaze. Served with ginger-infused rice and light and aromatic sriracha mayo, this Japanese inspired meal is an ideal weeknight supper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
6 g
Garlic
30 g
Ginger
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Honey
2 unit
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Sriracha
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Pat salmon dry with paper towels, then season with salt and pepper.
Heat a medium pot over medium heat. 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 1/4 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.
While rice cooks, stir together mayo, 1 tsp water, 1/2 tsp sugar and 1 tsp sriracha (dbl all for 4 ppl) in a small bowl. Set aside. (NOTE: This is your sriracha mayo!) Combine soy sauce mirin blend, garlic, honey, remaining ginger and 3 tbsp water (dbl for 4 ppl) in another small bowl. Set aside. (NOTE: This is your glaze!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**
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.
Fluff rice with a fork, then stir in remaining green onions. Season with salt. Divide rice and bok choy between plates. Top with salmon and spoon over any remaining glaze from the pan. Drizzle over some sriracha mayo to taste.
