Rating: 3.5 stars
223 Ratings
  • 5 star values: 63
  • 4 star values: 32
  • 3 star values: 61
  • 2 star values: 45
  • 1 star values: 22

As satisfying as take-out, but much healthier—and ready in 20 minutes. Our recipe for Spicy Salmon with Bok Choy and Rice couldn’t be easier. Versatile salmon fillets, the most commonly used cut of the fish, cook quickly in the oven. While you boil the rice, whip up a quick glaze for the salmon before throwing it under the broiler for a few minutes. Look for baby bok choy in specialty Asian markets if your grocery store doesn’t carry the vegetable. Our perfectly cooked fish, basted in a sweet-and-spicy honey-chile sauce, proves the ideal complement to steamed bok choy and long-grain rice.

Gallery

Credit: Raymond Hom

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, combine the honey, soy sauce, and red pepper. On a foil-lined rimmed baking sheet, broil the salmon fillets until opaque throughout, 8 to 10 minutes, basting with the honey mixture during the last 3 minutes.

  • Steam baby bok choy (cut into quarters) until tender, 8 to 10 minutes. Serve with the salmon and rice.

Nutrition Facts

509 calories; fat 13g; saturated fat 2g; cholesterol 107mg; sodium 363mg; protein 44g; carbohydrates 52g; sugars 10g; fiber 2g; iron 3mg; calcium 38mg.
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