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    You are in: Home / Recipes / Slow Roasted Salmon With Bok Choy & Coconut Rice Recipe
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    Slow Roasted Salmon With Bok Choy & Coconut Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Oolala's Note:

    This is from Cooking Light magazine (not sure which issue). I was going to post all 3 recipes separately but they seem to all go together so here it is.

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    Ingredients:

    Servings:

    Units: US | Metric

    salmon

    Rice

    Bok Choy

    • 2 tablespoons canola oil
    • 16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.)
    • 1 tablespoon fresh ginger, peeled and minced
    • 1/2 cup sake, also known as rice wine
    • 1/4 teaspoon salt

    Sauce

    Directions:

    1. 1
      Preheat oven to 250°F.
    2. 2
      For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness.
    3. 3
      For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
    4. 4
      For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, sauté for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
    5. 5
      For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
    6. 6
      Serve salmon with sauce, bok choy and rice.

    Ratings & Reviews:

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    Nutritional Facts for Slow Roasted Salmon With Bok Choy & Coconut Rice

    Serving Size: 1 (451 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 463.6
     
    Calories from Fat 98
    21%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 87.5 mg
    29%
    Sodium 850.7 mg
    35%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 3.4 g
    13%
    Sugars 7.6 g
    30%
    Protein 39.9 g
    79%

    The following items or measurements are not included:

    light coconut milk

    seasoned rice vinegar

    red curry paste

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