Manila Poached Salmon with Bok Choy

Succulent salmon fillets gently poached in a fragrant ginger-tamarind broth with crisp bok choy, daikon radish, and shelled edamame over brown jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Filipino
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Pescatarian
• Nut-Free
• Egg-Free
• Low-Sodium
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Protein
• Halal
• Kosher
• Low-Fat
• Low-Calorie

Tags

• one-pot
• healthy
• tangy

Ingredients

• 1.5 pound salmon fillet (skinless, cut into 6 equal portions)
• 1.5 pound baby bok choy (halved lengthwise)
• 2 cup edamame (frozen, shelled)
• 1 cup daikon radish (peeled, sliced thin)
• 1 piece fresh ginger (peeled and matchsticked)
• 4 clove garlic (minced)
• 1 tablespoon avocado oil
• 1 tablespoon tamarind puree (unsweetened)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 4 cup vegetable broth (low-sodium)
• 1.5 cup brown rice (uncooked)
• 3 cup water

Instructions

1. Combine brown jasmine rice and water in a saucepan over medium-high heat, bring to a boil, then cover tightly, reduce heat to low, and cook for 35 minutes until fluffy.
2. Heat avocado oil in a wide skillet or shallow braiser over medium heat; sauté minced garlic and matchstick ginger for 2 minutes until aromatic.
3. Pour in low-sodium vegetable broth, unsweetened tamarind puree, salt, and black pepper, stirring well to incorporate.
4. Add sliced daikon radish and shelled edamame to the broth; bring to a simmer and cook for 5 minutes.
5. Nestle salmon portions and halved baby bok choy into the simmering broth. Cover and gently poach on low heat for 8 to 10 minutes until salmon flakes easily and reaches an internal temperature of 145°F.
6. Divide the warm brown rice among shallow dinner bowls, then spoon over the poached salmon, vegetables, and ginger broth.

Notes

Reheat gently over low heat on the stovetop to preserve the delicate texture of the salmon.

Nutrition (per serving)

• Calories: 480
• Protein: 36 g
• Carbohydrates: 48 g
• Fat: 14 g
• Fiber: 8.6 g
• Sodium: 360 mg
• Saturated Fat: 2.1 g
• Sugar: 3.4 g
• Cholesterol: 55 mg