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Lightly Smoked Salmon with Bok Choy and Jasmin Rice

35 min
2

Ingredients:

  • 1 portion lightly smoked Atlantic salmon
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 baby bok choy, halved
  • ½ cup jasmine rice
  • 1 cup water
  • 2 tbsp coriander, finely chopped
  • 2 scallions, finely chopped
  • Zest of one lime

For the Dressing:

  • 2 tbsp mayonnaise
  • Juice of 1 lime
  • 1 small garlic clove, finely chopped
  • Wasabi paste, to taste
  • ½ tsp grated ginger
  • 2 tbsp water (if needed)

Instructions

  1. In a small saucepan, combine jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
  2. Heat 2 tablespoons of olive oil in a pan over medium heat. Cook the salmon for 3–4 minutes per side, or until golden and cooked through. Remove from the pan and set aside.
  3. In the same pan, sauté the halved baby bok choy for about 3–4 minutes, until tender and slightly browned. Set aside.
  4. In a small bowl, mix together the mayonnaise, lime juice, finely chopped garlic, wasabi paste, grated ginger, and water (if needed for desired consistency). Stir well to combine.
  5. On a plate, place a portion of jasmine rice. Arrange the sautéed bok choy on the side. Top with the cooked salmon and drizzle with the wasabi lime dressing. Garnish with chopped coriander, scallions, and lime zest.
  6. Serve immediately and enjoy this flavorful dish!