Asian style salmon with sauted bok choy

Name: Asian style salmon with sauted bok choy
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: en
Ingredients: 1 lb Salmon fillet; 2 heads Bok Choy; 1 cup Green Onions chopped; 4 TBSP Tamari soy sauce; 2 TBSP Brown Mustard; 2 TBSP Crushed Ginger; 1 TBSP Rice Vinegar; 1 TBSP Peanut Oil; 2 cups cooked Basmati Rice

Main Dish

4 servings

25 min

15 min

Very Easy

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Ingredients

Number of serving: 4

1 lb Salmon fillet

2 heads Bok Choy

1 cup Green Onions chopped

4 TBSP Tamari soy sauce

2 TBSP Brown Mustard

2 TBSP Crushed Ginger

1 TBSP Rice Vinegar

1 TBSP Peanut Oil

2 cups cooked Basmati Rice

Preparation

Preheat oven to 450 degrees. Place salmon on foil lined baking sheet.
In small bowl, mix Tamari, honey, mustard, rice vinegar and garlic.
Pour over salmon and bake at 450 deg. for about 10- 15 minutes depending on thickness until salmon just pulls apart with fork.
Meanwhile, cook rice according to package. Rinse the Bok Choy very well under running water. Cut into 1 inch size pieces about 1/3 of the way down the white stalk.
Put in colander and rinse again. Bok Choy has dirt/sand that hides in the leaves. Dry well so the oil doesn't splatter. I use a salad spinner.
Heat a skillet or Wok over med-high heat, add oil, saute bok choy 4-6 minutes add onion, cook 1 more minute. Don't worry, the Bok Choy will cook down quiet a bit!
Serve salmon and bok choy on top of rice.