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Seared Salmon & Garlic-Scallion Rice
with Spicy Sesame Sauce
30 MIN
2 Servings
From the Test Kitchen
A simple, spicy-sweet trio of soy glaze, sesame oil, and sambal oelek creates the irresistible sauce we’re spooning over rich salmon, aromatic rice, and sautéed bok choy and mushrooms in this flavorful, Asian-style dish. It’s all complete with a classic garnish of crunchy sesame seeds.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories660 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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ingredients
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step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces.
2
Make the garlic-scallion rice:
In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy stems, mushroom pieces, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oeklek as you’d like, depending on how spicy you’d like the dish to be.
5
Cook the fish & serve your dish:
Pat the fish dry with paper towels. (If you received 1 fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked fish with the cooked vegetables and garlic-scallion rice. Top with the sauce. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces.
2
Make the garlic-scallion rice:
In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy stems, mushroom pieces, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oeklek as you’d like, depending on how spicy you’d like the dish to be.
5
Cook the fish & serve your dish:
Pat the fish dry with paper towels. (If you received 1 fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked fish with the cooked vegetables and garlic-scallion rice. Top with the sauce. Garnish with the sesame seeds. Enjoy!
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