Pan-Seared Salmon with Sesame Bok Choy and Jasmine Rice

Crisp skinless salmon fillets served alongside steamed baby bok choy and fluffy jasmine rice with a touch of toasted sesame.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $7.53/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• healthy
• fresh
• quick
• savory

Ingredients

• 2 salmon fillets (skinless, 6 oz each)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 8 ounce baby bok choy (halved lengthwise, rinsed)
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 0.5 teaspoon salt

Instructions

1. Combine jasmine rice, water, and 1/4 teaspoon of the salt in a medium pot. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes until tender.
2. Pat salmon fillets dry and season both sides with the remaining 1/4 teaspoon salt. Heat olive oil in a large nonstick skillet over medium-high heat for 1 minute.
3. Place salmon in the hot skillet. Sear undisturbed for 4 minutes until a golden crust forms, then flip and cook for 3 to 4 minutes more until salmon flakes easily with a fork and reaches 145 degrees F.
4. Transfer salmon to plates. In the same hot skillet, add halved baby bok choy cut-side down with 2 tablespoons of water. Cover and steam for 2 minutes until bright green and tender.
5. Drizzle low-sodium soy sauce and toasted sesame oil over the bok choy. Serve immediately alongside the seared salmon and warm jasmine rice.

Notes

Patting the salmon thoroughly dry before searing guarantees a clean, golden sear without sticking.

Nutrition (per serving)

• Calories: 773
• Protein: 43.6 g
• Carbohydrates: 79.4 g
• Fat: 32.1 g
• Fiber: 1.3 g
• Sodium: 1009 mg
• Saturated Fat: 5.1 g
• Cholesterol: 99 mg