Spicy Salmon With Bok Choy and Rice
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.