Asian Salmon | Brown Rice | Bok Choy

Asian Salmon

  • 1 tbsp dijon mustard
  • 3 tbsp low sodium soy sauce or tamari
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 lb Salmon fillet
Add all ingredients in a gallon size ziploc and mix together. Put the Salmon in the bag to marinade and seal. Marinade for an hour or so. 

Heat broiler in oven. Grease baking sheet or broiler pan. Place Salmon on the sheet and broil for 10 minutes or until the fish flakes. 

Broiling fish is a great way to keep it nice and moist. I love to grill fish too, overcooking a fish on the grill is easy to do. If you are just learning to cook fish try broiling it, I think you will be surprised at how delicious and fool proof it can be.

Steamed Baby Bok Choy
  • 6 heads baby bok choy, halved lengthwise, washed and drained
  • 2 tbsp tamari or light soy sauce
  • 2 tbsp olive oil
  • Juice of 1 tangerine, clementine, or orange
  • Sea salt and freshly ground pepper to taste
Place bok choy in a wok or large skillet with a lid. Pour the soy sauce, olive oil, and tangerine juice over the greens and season with salt and pepper. Cover and steam for 2 or three minutes, until bok choy is bright green and tender. Lift the bok choy out of the skillet into a shallow serving bowl, pour the liquid in the pan over it, and serve warm.

With the bok choy make sure to pull it out of the skillet as soon as it is done otherwise it will over cook and get a bit slimy...still good though. I tend to forget to pull it out quick enough.

I cook my brown rice in a rice cooker. I start it the same time I marinate the fish. I always make extra rice and freeze the leftover rice.

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