Ingredients
Scale
- 2 salmon filets mahi mahi also works well
- 1 pound bok choy washed and chopped (divide stalk and leaves to cook separately)
- 4 tablespoons soy sauce divided
- juice of 1/2 lemon optional
- 1 tablespoon sesame oil
- 1 medium red onion chopped
- 2 cloves garlic crushed or minced
- Sriracha to taste or your favorite hot sauce, start with 1 tsp.
- 1/4 cup seasoned rice vinegar
- 1 cup medium grain rice (add salt to cooking water)
Instructions
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Cook rice in salted water.
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While rice is cooking, mix 2 tbsp. soy sauce and fresh lemon juice in a medium bowl. Add salmon filets and toss to coat. Spray a large skillet with cooking spray and heat over medium-high heat. Place salmon fillets skin-side down in hot skillet, and cook 4-5 minutes. Flip fillets over, and carefully peel the cooked skin off with a spatula and discard. Cook an additional 4-5 minutes, or until salmon is cooked to desired level of doneness. Remove fish from skillet and set aside on paper towels.
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In the same pan, heat sesame oil over medium-high heat. Add onion, garlic, bok choy stalks, 2 tbsp. soy sauce, and hot sauce. Saute for 4-5 minutes or until onions are tender. Add boy choy leaves and rice vinegar. Saute 2-3 more minutes or until bok choy is wilted.
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To serve, place rice in the bottom of each bowl, cover with vegetables, then place salmon filet on top.
- Prep Time: 25