Slow-Roasted Salmon with Bok Choy and Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party-just serve with hot jasmine tea and offer ginger sorbet for dessert. Ingredients:
8 (6-ounce) salmon fillets |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
2 cups uncooked basmati rice |
1 1/2 cups light coconut milk |
1 1/2 cups water |
1/4 teaspoon salt |
1 cup chopped green onions |
bok choy |
2 teaspoons canola oil |
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds) |
1 tablespoon minced peeled fresh ginger |
1/2 cup sake (rice wine) |
1/4 teaspoon salt |
1/3 cup fresh lime juice |
1/4 cup seasoned rice vinegar |
2 tablespoons chopped fresh cilantro |
3 tablespoons brown sugar |
2 tablespoons thai fish sauce |
1/2 teaspoon red curry paste (such as thai kitchen) |
Directions:
1. Preheat oven to 250°.
2. To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250° for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.
3. To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.
4. To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
5. To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.
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