FISH****Gingered Salmon or Trout Over Black Rice with Bok Choy

By

11/11/16 - VVG. Dan liked too although I didn't bother to give him any of the bok choy.

View complete recipe

  • 2

Ingredients

  • 4 tablespoons Lundburg black Japonica rice (I did 6 the first time, it was too much)
  • Pinch of salt
  • 1 teaspoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons fresh ginger, cut into small batons
  • 2 teaspoons maple syrup
  • 2 teaspoons seasoned rice vinegar
  • 2 teaspoons mirin
  • 1 teaspoon olive oil
  • 1 salmon or trout fillet, halved (I used a 196 gram Costco fillet. 2/3's for this recipe and the remaining 1/3 as a leftover for Chili Udon)
  • 1 teaspoon sesame seeds
  • 2 tablespoons chopped scallions

Preparation

Step 1

Cook rice in rice cooker on brown rice cycle using chicken broth with a pinch of salt and a teaspoon of sesame oil.

In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.

Heat small non-stick frying pan over medium-high heat. Rub both sides of fish lightly with olive oil and sprinkle with salt and pepper. Add to skillet, cover with a lid and cook for 4 minutes. Turn, add soy-ginger mixture and cook fish for a further 2 or 3 minutes, breaking into serving-sized shards at the end. Sprinkle with sesame seeds and scallions and stir to mix.

Divide rice between 2 shallow bowls. Top with salmon and roasted bok choy. Boil soy-ginger mixture in pan over high heat while plating then drizzle over fish and serve.

2 Servings

Calories 275.8
Total Fat 12.8 g
Saturated Fat 2.8 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.2 g
Cholesterol 26.5 mg
Sodium 420.7 mg
Potassium 66.2 mg
Total Carbohydrate 25.4 g
Dietary Fiber 2.0 g
Sugars 6.2 g
Protein 15.3 g

View complete recipe