When you’re in need of an easy weeknight dinner that’s simple to put together, can be prepared quickly, and is incredibly flavourful – this is the recipe for you. Cutting salmon into smaller bite-sized pieces, coating them in a savoury-sweet soy-honey marinade and then frying them up until caramelized creates the most appetizingly crisp texture and taste. Serve over seared bok choy and fluffy coconut rice to elevate every single bite.
ingredients
Coconut Rice
Honey Ginger Salmon
Seared Bok Choy
Garnish
directions
Make the rice: In a medium-sized pot, pour in the coconut milk, water, salt and rice. Bring to a boil, cover, reduce to a simmer and cook for 20-25 minutes until fluffy.
Meanwhile, to make the salmon, combine the soy sauce, honey, sesame oil, lime juice, ginger, garlic and red chili flakes in a large bowl. Toss in the salmon pieces and mix to coat. Cover and refrigerate for a minimum of 15 minutes.
Place a wide skillet over medium-high heat, add in the oil, and place in the salmon pieces. Leave the extra marinade in the bowl for now. Don’t overcrowd the pan, to allow the salmon to crisp up and work in batches, if needed. Sear the salmon for about 3-4 minutes per side. Once cooked, set salmon aside.
If the pan is too burnt, clean it out or use a new pan. Turn the heat to medium-high, drizzle oil and when hot add the bok choy. Season with sea salt and pepper. Cook for 5 minutes per side, tossing occasionally until softened and bright green. Remove from the pan and set aside.
Place the marinade back into the pan, turn up the heat until it starts bubbling, add the salmon pieces back in and toss to coat.
To assemble, divide the coconut rice into bowls, layer the salmon and bok choy on top. Garnish with sesame seeds and green onions.
