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photo Slow-Roasted Salmon with Bok Choy and Coconut Rice Recipe | Say Mmm

Slow-Roasted Salmon with Bok Choy and Coconut Rice

Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party--just serve with hot jasmine tea and offer ginger sorbet for dessert.
8 Servings - myrecipes.com
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Servings:8  | Calories:575 | Total Fat:21g  | Chol:99mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 10g
50 %
Total Carb 50g
17 %
Fiber 3g
12 %
Sugars 7g
---
Cholesterol 99mg
33 %
Sodium 803mg
33 %
Protein 45g
90 %
Calories:
41% Salmon fillets
29% Basmati rice
14% Light coconut milk
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

8 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup chopped green onions
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2 inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh cilantro
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

 Directions : View recipe directions on myrecipes.com
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