- 12baby bok choy
- 1 cupbasmati rice
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 ½ lbsalmon fillet
-  crushed red pepper
-  soy sauce
-  virgin coconut oil
- 1Preheat oven to 425°F.
- 2Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
1 cup basmati rice 16 fl oz (2 cups) water
- 3Peel and mince garlic and ginger. In a medium bowl, whisk together ½ of the garlic and ginger (save the rest for the bok choy), lemon juice, soy sauce, and honey.
4 cloves garlic 2 (1 inch) pieces ginger 1 lemon 8 tbsp soy sauce 2 tbsp honey
- 4Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 5Place salmon in a baking dish and spoon ½ of the sauce over top.
1 ½ lb salmon fillet
- 6Place in the oven and bake, spooning remaining sauce over top halfway through, until salmon is opaque, 12-15 minutes.
- 7Heat a skillet over medium heat.
- 8Wash bok choy, trim ends, and separate into leaves.
12 baby bok choy
- 9Coat bottom of skillet with oil. Add remaining garlic and ginger and pepper; cook until fragrant, 15-30 seconds.
about 2 tbsp virgin coconut oil ¼ tsp crushed red pepper
- 10Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.
1 tbsp soy sauce
- 11Uncover the rice and fluff with a fork.
- 12To serve, arrange salmon, rice, and bok choy on a plate. Enjoy!