Seared Salmon with Steamed Bok Choy and Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Bok Choy and Jasmine Rice

Pan-seared salmon glazed with ginger and coconut aminos, served over fluffy jasmine rice with tender steamed bok choy and a drizzle of toasted sesame oil.

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NUTRITION

505kcal
Protein
41.3g
Fat
25g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Jasmine Rice

2 cups Baby Bok Choy

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

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PREPARATION

  • 1

    Rinse and cook the jasmine rice according to package instructions until fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt.

  • 3

    Heat half of the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 3 minutes or until your desired level of doneness is reached.

  • 6

    While the salmon cooks, place the baby bok choy in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 7

    In a small bowl, whisk together the coconut aminos, grated ginger, and minced garlic.

  • 8

    Remove the salmon from the pan and briefly sauté the ginger-garlic mixture in the remaining oil for 30 seconds to create a glaze.

  • 9

    Plate the rice and bok choy, top with the salmon, and pour the warm ginger glaze over the fish.

Seared Salmon with Steamed Bok Choy and Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Bok Choy and Jasmine Rice

Pan-seared salmon glazed with ginger and coconut aminos, served over fluffy jasmine rice with tender steamed bok choy and a drizzle of toasted sesame oil.

NUTRITION

505kcal
Protein
41.3g
Fat
25g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Jasmine Rice

2 cups Baby Bok Choy

1 tablespoon Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

PREPARATION

  • 1

    Rinse and cook the jasmine rice according to package instructions until fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt.

  • 3

    Heat half of the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 3 minutes or until your desired level of doneness is reached.

  • 6

    While the salmon cooks, place the baby bok choy in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 7

    In a small bowl, whisk together the coconut aminos, grated ginger, and minced garlic.

  • 8

    Remove the salmon from the pan and briefly sauté the ginger-garlic mixture in the remaining oil for 30 seconds to create a glaze.

  • 9

    Plate the rice and bok choy, top with the salmon, and pour the warm ginger glaze over the fish.