Slow roasted salmon with bok choy and coconut rice

Posted 11/5/18

By: Mary John Resch

When my grandson came home after being away for four weeks this summer this meal was what he wanted his mother to fix although she did have to substitute a different green …

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Slow roasted salmon with bok choy and coconut rice

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Posted

By: Mary John Resch
When my grandson came home after being away for four weeks this summer this meal was what he wanted his mother to fix although she did have to substitute a different green vegetable for him. He was having no part of the bok choy. I of course enjoyed all of it. Mary Alice says this dish is a long-time favorite of hers and its a wonderful – almost foolproof – way to cook salmon. I would not hesitate to just cook the salmon and make the sauce to serve it over regular long grain rice.

SLOW ROASTED SALMON with BOK CHOY
and COCONUT RICE

SALMON:
8 (6-ounce) salmon filets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
RICE:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cup water
1/4  teaspoon salt
1 cup chopped green onions
BOK CHOY:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch
pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
SAUCE:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons shopped fresh cilantro
3 tablespoons light brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

Preheat oven to 250 degrees.
To prepare salmon, sprinkle salmon evenly with salt and pepper. Place salmon, skin side down, on a baking sheet coated with cooking spray. Bake at 250 degrees for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness is reached.
To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.
To prepare bok choy, heat oil in large nonstick skillet over medium high heat. Add bok choy and ginger; saute 1 minute. Add sake and 1/4 teaspoon salt, cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
To prepare sauce, combine lime juice and remaining ingredients, stirring well with a whisk.
Serve salmon with rice, boy choy and sauce.

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