Slow-Roasted Salmon with Bok Choy and Coconut Rice

Slow-Roasted Salmon with Bok Choy and Coconut Rice
Photo by www.myrecipes.com

Ingredients

  • 1/3 cup fresh lime juice
  • 3 tablespoons brown sugar
  • 1 cup chopped green onions
  • 2 cups uncooked basmati rice
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 1 tablespoon minced peeled fresh ginger
  • + 17 more ingredients
    • 2 teaspoons canola oil
    • 1 ½ cups water
    • ½ teaspoon salt
    • 1 ½ cups light coconut milk
    • Sauce:
    • Salmon:
    • 2 tablespoons chopped fresh cilantro
    • ½ cup sake (rice wine)
    • Bok choy:
    • 16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
    • ½ teaspoon red curry paste (such as Thai Kitchen)
    • 8 (6-ounce) salmon fillets
    • 2 tablespoons Thai fish sauce
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • Rice:
    • ¼ cup seasoned rice vinegar

Preheat oven to 250°. To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. 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 desired degree of doneness. To prepa...

View full recipe at My Recipes

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