Crispy Pan-Seared Salmon with Baby Bok Choy,Cilantro-Wasabi Dressing andGinger-Infused Brown Rice

from Hello Fresh

via Katy Lonergan

serves 4

2 thumbs of ginger

1¼ cup water

1 cup brown rice

1 tablespoon soy sauce or Tamari

1 ounce cilantro

2 limes

3 cloves garlic

½ teaspoon wasabi paste

2 tablespoons mayonnaise

4 baby bok choy

Salt and pepper to taste

1 tablespoon plus 1 teaspoon olive oil

24 ounces salmon fillets, skin on

Preheat oven to 350 degrees.

Peel and thinly slice the ginger. In a small pot, bring 1¼ cups water, brown rice, ginger and soy sauce to a boil. Reduce to a simmer, cover, and cook for 30 to 35 minutes, until tender. Discard the ginger. Finely chop the cilantro, reserving a few leaves for garnish. Zest and halve the limes. Cut one lime half into wedges. Grate garlic into a paste (or use a garlic press).

Make the cilantro-wasabi dressing: In a small bowl, combine the cilantro, garlic, lime zest, mayonnaise, juice of one lime, and wasabi paste (start with ¼ teaspoon and go up from there). Thin to a dressing-like consistency with about 1 tablespoon of water, if needed, then season with salt and pepper.

Halve the boy choy lengthwise. Lay the bok choy cut-side down on a lightly oiled baking sheet. Drizzle with oil and season with salt and pepper. Place in oven and roast for 7 to 10 minutes, until softened.

With 10 minutes left on the rice, heat a drizzle of olive oil in a large pan over medium-high heat. Pat the salmon dry, season on all sides with salt and pepper, and place fillets gently into the pan, skin side down, and cook for 5 to 6 minutes, until the skin is crispy and golden brown. Reduce heat to medium, flip the salmon, and cook for 3 to 4 minutes, until opaque.

When the rice is ready, plate and top with the salmon and boy choy. Drizzle the cilantro-wasabi dressing and garnish with reserved cilantro leaves and lime wedges.