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.
1 cup long-grain white rice
2 tablespoons honey
1 tablespoon soy sauce
¼ teaspoon crushed red pepper
4 6-ounce skinless salmon fillets
1 pound baby bok choy
Sat fat 2g
How to Make It
Cook the rice according to the package directions.
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.