A easy candy and bitter sauce brightens this pan-seared salmon. Using the microwave oven and just one skillet makes clear up simple. While the salmon sautes within the skillet, the bok choy and rice cook dinner within the microwave. They all come collectively for a flavorful, simple dinner.
If pressed for time, use a store-bought candy and bitter sauce as an alternative of the one given. The taste might be totally different, however nonetheless superb.
• You can use any kind of inexperienced vegetable as an alternative of bok choy: inexperienced beans, broccoli or Brussels sprouts.
• You can use canola or olive oil as an alternative of sesame oil.
• Prepare elements.
• Mix candy and bitter sauce and put aside.
• Start salmon cooking.
• While salmon cooks, microwave the bok choy after which microwave the rice.
To purchase: 1 bottle ketchup, 1 small bottle low-sodium soy sauce, 1 bottle distilled white vinegar, 1 bottle sesame oil, 12 ounces wild caught salmon fillet, 2 small bok choy and 1 package deal microwaveable brown rice.
Staples: salt and black peppercorns.
Sweet and Sour Salmon with Bok Choy and Brown Rice
- 3 tablespoons ketchup
- 2 tablespoons distilled white vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 12 ounces wild caught salmon fillet
- Salt and freshly floor black pepper
- 2 small child bok choy
- 1 package deal microwaveable brown rice
Mix ketchup, white vinegar, and soy sauce collectively in a small bowl and put aside. Heat the sesame oil in a nonstick skillet simply giant sufficient to carry the salmon. Add the salmon, pores and skin facet up, and saute 5 minutes. Turn the salmon over and saute one other 3 to 4 minutes. A meat thermometer ought to learn 125 levels.
While the salmon cooks, place the bok choy on a microwave-save plate and microwave on excessive 1 minute. Remove from the microwave and add the microwaveable brown rice. Cook in line with package deal directions. Measure 1 1/2 cups cooked rice and save any remaining rice for one more time. Divide the rice between two dinner plates. Divide the salmon into two parts and place on the rice. Add the bok choy to the skillet and saute one minute. Divide between the 2 dinner plates.
Lower the warmth to low and add the candy and bitter sauce for 30 seconds. Spoon the sauce over the salmon.
Yield 2 servings.
Per serving: 539 energy (32% from fats), 19.3 g fats (3.1 g saturated, 6.8 g monounsaturated), 96 mg ldl cholesterol, 40.5 g protein, 47.6 g carbohydrates, 3.4 g fiber, 640 mg sodium.
Linda Gassenheimer is the writer of over 30 cookbooks, together with her latest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all main podcast websites. Email her at Linda@DinnerInMinutes.com. ©2022 Tribune Content Agency, LLC