Slow Roasted Salmon With Bok Choy & Coconut Rice

Submitted by Oolala

"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."

 

• Ready In: 50mins
• Ingredients: 20
• Serves: 8

ingredients

• salmon

• 8 (6 ounce) salmon fillets
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• cooking spray

• Rice

• 2 cups basmati rice, uncooked
• 1 1⁄2 cups light coconut milk
• 1 1⁄2 cups water
• 1⁄4 teaspoon salt
• 1 cup green onion, chopped

• 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

• 1⁄3 cup fresh lime juice
• 1⁄4 cup seasoned rice vinegar
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 1⁄2 teaspoon red curry paste

directions

1. Preheat oven to 250°F.
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. 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. 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. For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
6. Serve salmon with sauce, bok choy and rice.