Asian style salmon with sauted bok choy

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

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.

Questions

Photos of members who cooked this recipe