Slow Roasted Salmon With Bok Choy Coconut Rice Recipes

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GLAZED SALMON AND BOK CHOY SHEET PAN DINNER



Glazed Salmon and Bok Choy Sheet Pan Dinner image

This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 small bunch thin asparagus (about 10 ounces), tough ends snapped off
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce
4 baby bok choy (about 10 ounces), halved lengthwise
1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon)
1 scallion, thinly sliced on a bias

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
  • Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
  • Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS



30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms image

We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup basmati rice
Kosher salt
4 heads baby bok choy
1/4 pound shiitake mushrooms, stemmed
3 to 4 tablespoons vegetable oil
4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
Freshly ground black pepper
1 tablespoon low-sodium soy sauce, plus more for drizzling
1/2 teaspoon rice wine vinegar
Four 6-ounce salmon fillets, skin removed

Steps:

  • Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
  • Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
  • Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
  • While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
  • Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.

SALMON AND BOK CHOY GREEN COCONUT CURRY



Salmon and Bok Choy Green Coconut Curry image

Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.

Provided by Anna Stockwell

Categories     Salmon     Coconut     Milk/Cream     Curry     Ginger     Garlic     Bok Choy     Lime Juice     Green Onion/Scallion     Cilantro     Cashew     Chile Pepper     Rice     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

4 (6-8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

Steps:

  • Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
  • Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
  • Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
  • Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

BOK CHOY STEAMED RICE



Bok Choy Steamed Rice image

With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 large head bok choy
1 ½ cups cold water
1 cup long grain rice
1 teaspoon soy sauce
1 teaspoon chili-garlic sauce (such as sambal)
½ teaspoon sesame oil
¼ teaspoon toasted sesame seeds

Steps:

  • Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
  • Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
  • Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g

TERIYAKI SALMON WITH BABY BOK CHOY AND SHIITAKES



Teriyaki Salmon with Baby Bok Choy and Shiitakes image

A quick and easy sheet pan dinner - Teriyaki Salmon ( or tofu) and Bok Choy with sesame and scallions- fast and delicious! Delicious with Kyoto Sweet Potatoes!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Yield 2

Number Of Ingredients 15

8-16 ounces salmon ( 2 pieces, thicker pieces wok best here)
4 baby bok choy cut into quarters or eights - ½ inch -¾ inch thick at widest point.
4 ounces shiitake mushrooms
4 tablespoons low sodium soy sauce (don't use Tamari-too salty)
2 tablespoons rice wine vinegar
2 tablespoons honey, maple or brown sugar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 finely minced garlic clove
Pinch salt and pepper
Orange zest- optional
Toasted Sesame seeds
scallions, sliced thinly at a diagonal
sriracha or chili flakes

Steps:

  • Pre Heat oven to 350F
  • Place the salmon, bok choy and optional mushrooms on a parchment-lined baking sheet.
  • Mix marinade ingredients (soy, vinegar, honey, sesame oil, and ginger, garlic ) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  • Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Then broil for the last few minutes to give the salmon a little color. Depending on how thick or thin the salmon is, it may be done sooner, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. and continue cooking the bok choy until it just tender ( yet green and vibrant and crisp).
  • Divide among 2 bowls.
  • Sprinkle the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for heat.

Nutrition Facts : Calories 361 calories, Sugar 22.6 g, Sodium 873.1 mg, Fat 12.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 31.8 g, Fiber 3.8 g, Protein 29.7 g, Cholesterol 57.8 mg

GREEN CURRY SALMON



Green Curry Salmon image

This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce. Ready to go in less than 30 minutes!

Provided by Ali

Time 25m

Number Of Ingredients 11

4 salmon filets
2 tablespoons olive oil, divided
fine sea salt and freshly-cracked black pepper
1 red onion, peeled and thinly-sliced
8 ounces baby bok choy, roughly chopped (with light green stalks and dark green leaves separated)
3 cloves garlic, minced
1 tablespoon minced fresh ginger*
1 to 2 tablespoons green curry paste
1 (15-ounce) can full-fat coconut milk
zest and juice of 1 large lime
toppings: chopped fresh cilantro, extra lime wedges

Steps:

  • Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
  • Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
  • Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
  • Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon With Thai Red Curry and Bok Choy image

We have a lot of Thai restaurants here in the Pacific NW and when you team Thai ingredients with fresh salmon, you get the best of both worlds. This recipe is from the RSVP section of Bon Appetit.

Provided by lazyme

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 whole baby bok choy
2 teaspoons vegetable oil
2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste
14 ounces unsweetened coconut milk
1/4 cup lemongrass, finely chopped or 1 tablespoon lemon peel, grated
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla)
24 ounces salmon fillets

Steps:

  • Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
  • Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
  • Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  • Preheat oven to 400°F.
  • Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.
  • Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
  • Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  • Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

Nutrition Facts : Calories 522.9, Fat 37.8, SaturatedFat 21.3, Cholesterol 77.4, Sodium 899.1, Carbohydrate 10.2, Fiber 0.8, Sugar 4.8, Protein 38.3

TOASTED COCONUT RICE WITH BOK CHOY AND FRIED EGGS



Toasted Coconut Rice With Bok Choy and Fried Eggs image

Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you're vegan, you can fry tofu or tempeh in the coconut oil instead. If you're gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, grains and rice, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large eggs
3 tablespoons coconut oil
2 cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
Kosher salt
8 ounces bok choy
6 ounces green beans
Toasted sesame seeds, soy sauce and Sriracha, for serving

Steps:

  • Take your eggs out of the fridge so they won't be ice-cold when you fry them.
  • Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
  • Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
  • When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.
  • Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Steps:

  • Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  • Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

SLOW ROASTED SALMON WITH BOK CHOY & COCONUT RICE



Slow Roasted Salmon With Bok Choy & Coconut Rice image

This is from Cooking Light magazine (not sure which issue). I was going to post all 3 recipes separately but they seem to all go together so here it is.

Provided by Oolala

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

8 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
cooking spray
2 cups basmati rice, uncooked
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup green onion, chopped
2 tablespoons canola oil
16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.)
1 tablespoon fresh ginger, peeled and minced
1/2 cup sake, also known as rice wine
1/4 teaspoon salt
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons fresh cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste

Steps:

  • Preheat oven to 250°F.
  • For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness.
  • For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
  • For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, sauté for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
  • For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
  • Serve salmon with sauce, bok choy and rice.

Nutrition Facts : Calories 463.6, Fat 11, SaturatedFat 1.5, Cholesterol 87.5, Sodium 850.8, Carbohydrate 46.7, Fiber 3.4, Sugar 7.7, Protein 39.9

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SLOW-ROASTED SALMON WITH BOK CHOY & COCONUT RICE RECIPE ...
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Roasted salmon recipe. Learn how to cook great Roasted salmon . Crecipe.com deliver fine selection of quality Roasted salmon recipes equipped with ratings, reviews and mixing tips. Get one of our Roasted salmon recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CASHEW AND SALMON RECIPES (24) - SUPERCOOK
Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw myrecipes.com It uses brown rice, cashew, bell pepper, hoisin sauce, sesame oil, cooking spray, sriracha, salmon, lime, carrot, rice vinegar, bok choy, garlic
From supercook.com


SPICY SALMON WITH BOK CHOY AND RICE RECIPE - RECIPEHOW.COM
2019-07-29 Cook the rice according to the package directions. Combine the honey, soy sauce, and red pepper. Broil the salmon on a foil-lined rimmed baking sheet until opaque throughout, 8 to 10 minutes, basting with the honey mixture during the last 3 minutes. Steam the bok choy until tender, 8 to 10 minutes. Serve with the salmon and rice.
From recipehow.com


HONG KONG SALMON CAKES WITH BABY BOK CHOY RECIPES
SLOW-ROASTED SALMON WITH BOK CHOY & COCONUT RICE RECIPE ... Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250° for 30 minutes until fish flakes easily when tested with a fork or until … From myrecipes.com. To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated …
From tfrecipes.com


THAI COCONUT RICE WITH SALMON RECIPE
Get one of our Thai coconut rice with salmon recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Thai coconut rice with salmon Bbcgoodfood.com Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining... 45 Min; serves 6; Bookmark. 64% Slow-Roasted Salmon with Bok Choy & Coconut Rice Recipe ... Myrecipes.com. …
From crecipe.com


100 WAYS TO COOK WITH SALMON | COOKING LIGHT
Slow-Roasted Salmon with Bok Choy and Coconut Rice. Credit: Photo: Becky Luigart-Stayner . View Recipe: Slow-Roasted Salmon with Bok Choy and Coconut Rice. This Asian-flavored fish dish is extra tender from long, low-temperature cooking and is matched perfectly by the creamy rice and crisp stir-fried bok choy. 58 of 100 View All. 59 of 100. Pin More. Facebook Tweet Email Send Text …
From cookinglight.com


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