Saturday, November 14, 2009

salmon with brown rice and bok choy... 20 minutes

the goods:

1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon agave nectar (optional - it's pretty hard to find)
4 teaspoons vegetable, canola, or peanut oil
2 to 4 salmon fillets
2 garlic cloves, thinly sliced
1 head bok choy, cored and chopped

Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave (if using).

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side beginning with skin side; transfer to a plate.

Wipe skillet clean with a paper towel. In same skillet, heat remaining 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes.

Serve salmon and bok choy with rice and soy-lime sauce.

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