Seared Salmon & Spicy Sesame Sauce with Bok Choy & Mushrooms

Seared Salmon & Spicy Sesame Sauce

with Bok Choy & Mushrooms

30 MIN
2 Servings
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From the Test Kitchen

This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek we’re drizzling over a classic trio of seared salmon, sautéed vegetables, and white rice.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Seared Salmon & Spicy Sesame Sauce with Bok Choy & Mushrooms
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 4 oz Mushrooms
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
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 ends of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces.

Make the garlic-scallion rice
2 Make the garlic-scallion rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat a drizzle 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, 13 to 15 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.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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.

Make the sauce
4 Make the sauce

Meanwhile, 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.

Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels. 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! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

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Prepare the ingredients
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 ends of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces.

2 Make the garlic-scallion rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat a drizzle 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, 13 to 15 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.

Make the garlic-scallion rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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

Meanwhile, 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.

Make the sauce
Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels. 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! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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