salmon with bok choy and brown rice
Ingredients3.5 oz salmon
¾ cup brown rice, cooked (¼ cup dry)
2 cups bok choy, sliced in half lengthwise
1 clove garlic, minced
1 tsp miso paste
2 tsp extra virgin olive oil
Kosher salt
Fresh cracked black pepper
Directions1. Cook rice according to package directions if you don’t have any cooked.
2. Pull salmon from the fridge to reach room temperature (or as close as possible until cooking time).
3. Pat dry with a paper towel; season with salt and pepper. Heat 1 teaspoon of olive oil in a nonstick pan over medium-high heat. When the pan is hot, place salmon, skin side down, in the pan, and cook until golden and crisp, about 4 minutes (resist the urge to move salmon so a golden crust forms).
3. In another sauté pan, heat the remaining olive oil over medium heat. Add garlic and bok choy; season with salt and cook, until tender, about 3 to 4 minutes. Fold in miso paste and a splash of water if needed (starting with no more than 1 Tbsp).
4. Return to the salmon, flip the fillet, and lower the heat to medium; cook until done to your liking, roughly 4 more minutes for medium-rare.
5. Reheat rice with a splash of water on the stovetop or in the microwave. Plate rice, bok choy, and salmon; serve with lemon wedges
PREP-AHEAD: Use pre-cooked rice to save time.
NOTES: Feel free to add a splash of soy sauce if you’d like.
Nutrition InformationCalories: 404
Carbs: 41g
Pro: 26g
Fat: 17g
photo for Weeknight Dinners by Melissa Peterson
This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.