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Honey-Soy Glazed Salmon with Sautéed Bok Choy & Basmati Rice.

  • 12
    baby bok choy
  • 1 cup
    basmati rice
  • 4 cloves
  • 2 (1 inch) pieces
    ginger root
  • 1
  • 1 ½ lb
    salmon fillet
    crushed red pepper
    soy sauce
    virgin coconut oil
  • 1
    Preheat oven to 425°F.
  • 2
    Using 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
  • 3
    Peel 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
  • 4
    Once 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.
  • 5
    Place salmon in a baking dish and spoon ½ of the sauce over top.
    1 ½ lb salmon fillet
  • 6
    Place in the oven and bake, spooning remaining sauce over top halfway through, until salmon is opaque, 12-15 minutes.
  • 7
    Heat a skillet over medium heat.
  • 8
    Wash bok choy, trim ends, and separate into leaves.
    12 baby bok choy
  • 9
    Coat 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
  • 10
    Add 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
  • 11
    Uncover the rice and fluff with a fork.
  • 12
    To serve, arrange salmon, rice, and bok choy on a plate. Enjoy!