We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup basmati rice
- Kosher salt
- 4 heads baby bok choy
- 1/4 pound shiitake mushrooms, stemmed
- 3 to 4 tablespoons vegetable oil
- 4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths
- Freshly ground black pepper
- 1 tablespoon low-sodium soy sauce, plus more for drizzling
- 1/2 teaspoon rice wine vinegar
- Four 6-ounce salmon fillets, skin removed
Instructions
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 620 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 39 g |
| Cholesterol | 94 mg |
| Sodium | 792 mg |
Reviews
Delicious! We reduced the salmon to 1 lb but kept all of the other amounts the same and this served 2 people a hearty dinner. We used frozen brown rice instead of basmati to make it easy. We’ve made this recipe several times now.
Looks. Yummy. And. Easy. To. Prepare. I will. Try your. Recipe
Thanks. For. Sharing
Thanks. For. Sharing
Finally remembered to watch the video first. Then I got all my ingredients out and ready, and followed along with Nikki Scott as she prepared this dish. She did a fabulous job with her presentation and instructions. I followed along as closely as possible, pausing when necessary. My rice turned out so much better! I had never rinsed my rice before, and even though I used brown rice it made a huge difference. With the rice on the rest of the meal took me just a bit longer than 30 minutes, but not by much. When my wife and I were at the table eating the meal, my wife turned to me and said, “ this is a very good dinner”. All I can say is thank you Nikki!
This recipe was so tasty! I can’t believe only 1 TBSP soy sauce and 1/2 tsp rice vinegar was enough sauce, but it was! I baked the salmon because pan searing always smells up my entire place. I’ll def make this again.