Caramelized Salmon & Bok Choy

• Salmon(600 g)
• Jasmine Rice(250 g)
• Bok Choy(500 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Sesame oil(2 tsp)
• Rapeseed Oil(1 tbsp)
• Lemon(1)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Trim the bases from {Bok Choy} and halve any large heads lengthwise. Finely grate or mince {Garlic} and {Ginger}. Slice the {Scallions} and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Put {Jasmine Rice} in a saucepan with 500ml water and a pinch of {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~12 min

3. 3

   Meanwhile, stir together {Soy sauce}, {Honey}, {Sesame oil}, {Garlic}, and {Ginger}. Pat the {Salmon} dry, then season with {Black pepper}.

   ~3 min

4. 4

   Heat {Vegetable oil} in a large nonstick pan over medium-high heat. Add the {Salmon} skin-side down if skinned on one side, and cook for 4 minutes until lightly golden. Flip, add the glaze, and cook for 3 more minutes, spooning the bubbling glaze over the fish until glossy and caramelized.

   ~7 min

5. 5

   Transfer the {Salmon} to a plate. Add the {Bok Choy} to the same pan with 2 tbsp water, cover, and cook for 3 minutes until just tender and glossy in the remaining glaze.

   ~3 min

6. 6

   Fluff the rice and divide between bowls or plates. Top with the {Bok Choy}, then set the {Salmon} over the rice. Spoon over any pan glaze and finish with {Sesame seeds}, {Scallions}, and a squeeze of {Lemon}.

   ~3 min