Asian Ginger Salmon with Bok Choy and Sesame Brown Rice
Equipment
- Slow Cooker
- Small Bowl
- Saucepan
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 4 baby bok choy, trimmed and halved lengthwise
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cups cooked brown rice
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Stir together the soy sauce, ginger, garlic, honey, and sesame oil in a small bowl.
- Arrange the salmon fillets and bok choy halves in the slow cooker. Pour the sauce evenly over the top.
- Cover and cook on low for 2 to 2.5 hours, until the salmon flakes easily with a fork.
- While the salmon cooks, warm the cooked brown rice in a saucepan over low heat if needed, then stir in the sesame seeds.
- Spoon the rice onto plates. Top each serving with one salmon fillet and bok choy halves. Finish with a sprinkle of sliced green onions.
Notes
Cook on low rather than high to keep the salmon from drying out. If you prefer firmer bok choy, add the halves during the final 45 minutes. Leftovers reheat gently in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Small Bowl, Saucepan
Cuisine: Asian
Equipment: Slow Cooker, Small Bowl, Saucepan