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The Staple Kitchen

Salmon with Rice and Bok Choy

A balanced and straightforward meal featuring pan-seared salmon fillets, steamed white rice, and sautéed bok choy with a hint of soy and ginger.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets approx. 150g each
  • 300 g long-grain white rice
  • 600 ml water for the rice
  • 400 g bok choy or substitute with 400g asparagus or green beans
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lemon cut into wedges for serving

Method
 

  1. Rinse 300g of white rice under cold water until the water runs clear.
    Washing white rice in metallic bowl
  2. Place the rinsed rice into a pot with 600ml of water and a pinch of salt.
    white rice in a metal pot with water, uncooked.
  3. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
    rice boiling in a metal pot
  4. Pat the 4 salmon fillets dry with a paper towel and season both sides with 1 tsp of salt and ½ tsp of black pepper.
    A big piece of fresh raw salmon fillet meat which is placed on wooden cutting board, preparation for cooking.
  5. Heat 1 tbsp of olive oil in a large non-stick pan over medium-high heat.
  6. Place the salmon fillets in the pan, skin-side down, and cook for 4 to 5 minutes until the skin is crispy.
    Closeup of Fresh Salmon Fillets Searing in Pan
  7. Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is cooked through, then remove the fillets from the pan and set them aside.
  8. Add the remaining 1 tbsp of olive oil to the same pan and toss in 2 cloves of minced garlic and 1 tbsp of grated ginger.
  9. Add 400g of bok choy to the pan and sauté for 3 to 5 minutes until the leaves are wilted but the stems remain slightly crisp.
    bok choy, chopped
  10. Drizzle 2 tbsp of soy sauce over the bok choy and toss well to coat.
  11. Fluff the cooked rice with a fork and divide it among four plates.
  12. Top each plate of rice with one salmon fillet and a portion of the sautéed bok choy.
  13. Serve immediately with a lemon wedge on the side for extra brightness.

Notes

This recipe is a great blank canvas for your kitchen. If you don't have bok choy on hand, 400g of asparagus or green beans works perfectly; just sauté them for an extra 2 minutes to ensure they are tender. For a bit of extra heat, you can sprinkle some chili flakes over the salmon before serving. This meal also stores well in the fridge for up to two days, making it a solid choice for a healthy office lunch the next day.
Hope you enjoy it :)