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).

Convinced yet?

(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)

serves 2

• 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

Brown Rice:

• 3/4 cups brown rice (I used brown jasmine rice)
• 1 1/2 cups water
• big pinch of salt

Bok Choy:

• 2 heads baby bok choy, cleaned and cut in half
• salt and pepper
• pot with steamer basket

1. 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.
2. Combine all ingredients for the marinade and pour over salmon.  Let marinate for at least 30 minutes.
3. Whisk together all ingredients for the glaze and set aside.
4. 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!)
5. 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.
6. 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).
7. 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.