In case you’re interested (you probably aren’t, it’s really not that interesting), but this recipe came from: 1. getting some baby bok choy in our CSA box, 2. my love of teriyaki salmon, and 3. a meal I had at Roy’s a few weeks ago. I mean, did I say interesting or did I say interesting?
I know, completely boring.
Anyhoo, boring or not, this recipe is really easy, but looks like one of those sort of fancier-restaurant style meals. (Or maybe I just think that since I’m constantly making one-pot or one-bowl meals…) And, KC was super into this dish, so I think it’s safe to say that it’s pretty dang tasty.
He’s not one to just throw out compliments, y’know.
Also, this would be an awesome meal for a date night at home or a stay-in Valentine’s day. It makes just the right amount of food, is really flavorful, and a lot of the work (steps 1-3) can be done ahead of time. Although, even if you don’t do anything ahead, the recipe takes about 40 minutes from start to finish (assuming you’ve soaked your rice — step 1 — ahead of time).
(Oh, and in other “interesting” news: I’ve added a few new categories to the blog — “Date Night at Home,” “Cocktails,” and “Meals for Two.” Blowing your mind right? Totally.)
Let’s get cooking.
Hawaiian-Style Salmon with Honey-Soy Glaze (plus bok choy and brown rice)
- 1/2 pound salmon filet (preferably wild-caught)
For the marinade:
- 2 tbsp olive oil (or canola oil)
- 1 tbsp each: rice wine vinegar, soy sauce, brown sugar
- 1 large clove garlic, minced
- 1/2 tbsp fresh ginger, peeled and grated
For the honey-soy glaze:
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp olive or canola oil
- 1/2 tsp fresh ginger, peeled and grated
- sesame seeds
- 3/4 cups brown rice (I used brown jasmine rice)
- 1 1/2 cups water
- big pinch of salt
- 2 heads baby bok choy, cleaned and cut in half
- salt and pepper
- pot with steamer basket
- First, place rice in a fine mesh strainer over a bowl. Cover the rice with water and let soak for at least one hour (preferably longer). You can do this overnight, or earlier in the day.
- Combine all ingredients for the marinade and pour over salmon. Let marinate for at least 30 minutes.
- Whisk together all ingredients for the glaze and set aside.
- When you’re ready to cook dinner, drain and rinse the rice, then add it to a saucepan with the 1 1/2 cups water and salt. Cover and bring to a boil, lower to a simmer and cook for 20 minutes (without removing the lid — no peeking!)
- After the rice has come to a boil, bring your steamer pot of water to a boil. Once boiling, place bok choy into the steamer basket above the boiling water, replace the lid and steam for 5 minutes. Finish with a sprinkle of salt and pepper.
- While you’re waiting for your steaming water to boil, place a skillet over medium heat. Add some oil to the pan, then cook the fish on both sides until just cooked through and the center is still just slightly raw-pink (about 4-5 minutes per side for 2-inch thick filet).
- Divide the fish, bok choy, and rice (you’ll have extra) onto two plates and serve with the honey-soy glaze.
*To make this recipe gluten-free, use Tamari in place of the soy sauce.