Saturday, January 30, 2016

Delicious Soy Glazed Salmon with Jasberry Rice!

I've tried a few of those subscription food boxes, and got tired of maybe one or two things I really liked nestled in with 3 or 4 things that I would throw away. But this one, I really like! 
Try the World is a subscription based food box company that only sends a box every other month and it's actual ingredients that you can use! Every other month (better than every month so you don't get overwhelmed...) they send you a box with hand-picked culinary ingredients from the country of the month, in this case, Thailand. I used their jasberry rice and coconut flower syrup to make a delicious, soy-glazed salmon with jasberry rice topped with some fresh sauteed baby bok choy from my local straight-off-the-farm veggie dealer. You don't have to have your own veggie connection for this dish though, any type of fresh veg will do. (Serves 2 with hefty leftovers).


For the Salmon:
2 large Salmon Fillets
1/2 C Soy Sauce
1/4 C Coconut Flower Syrup (or Honey)
1/4 tsp Ground Ginger
1 tsp Minced Garlic

For the Rice:
1 C Jasberry Rice (or Brown Rice)
2 1/2 C Water
1/4 tsp Salt
Pinch of Herbs de Provence or any dried Herbs

2 Heads Baby Bok Choy chopped (stems separated from leaves)
1 tsp Butter

Marinate the salmon: mix all ingredients except the salmon fillets with a whisk until the honey or syrup is completely blended. Pour over the Salmon Fillets in a ziplock bag, or in a shallow baking dish and let sit while you start the rice.

If using a rice cooker, just throw all of the rice ingredients into the rice cooker and set for brown rice. On the stovetop, bring the water to a boil and add the rice and other ingredients, bring back to a boil, then turn down to simmer, cover and cook for 40-45 minutes to taste.

About 10 minutes before the rice is done, turn on your broiler to high heat with your oven rack in the top oven position. Let it heat up for a couple of minutes, then remove the salmon fillets from the marinade and place on a broiler pan and set the fillets so they are directly under the broiler. Broil for about 5 minutes.

Meanwhile, melt the butter in a skillet over medium heat and add the stems of the bok choy, stir, cover, and let sit for a couple of minutes. 

After the 5 minutes, take the salmon out of the oven, turn the broiler off, set the oven for 375 degrees F, move the oven rack down to the middle of the oven and put the salmon back in.

Throw the leaves of the bok choy into the skillet along with the remaining marinade and stir over medium high heat for a few minutes or until the bok choy is cooked through, about 2 minutes.

Remove the salmon from the oven and serve with the rice topped with the bok choy. 

Although this is a seafood dish, the richness of the salmon holds up well to a nice zinfandel or barbera. Enjoy!

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