Gingered Salmon with Black Rice over Bok Choy

Serves 2

• 1 cup black Japonica rice
• Pinch of salt
• 1 TBSP low sodium soy sauce
• 1 tsp pure maple syrup
• 2TBSP grated fresh ginger
• 2 tsp seasoned rice vinegar
• 2 tsp mirin
• 1 1/2 tsp olive oil
• 1 shallot, minced
• 2 heads baby Bok Choy, halved
• 1 tsp canola oil
• 2 6-oz wild salmon fillets
• 1 tsp black sesame seeds
• 2 tsp chopped scallions

1. In a pan, bring rice, salt and 2 cups water to a boil over high heat. Cover, reduce heat to simmer until water has absorbed, 40-45 minutes. Fluff and set aside.

2. In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirirr.

3. When rice has 15 minutes to cook, heat olive oil in a large sauté pan over medium-high heat. Add bok choy; cook 2 minutes per side. Transfer bok choy to a plate. Wipe pan clean.

4. In same pan, heat canola oil over medium-high heat. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium-high heat.

5. Divide rice between 2 plates. Top with salmon and bok choy. Sprinkle with sesame seeds and scallions. Drizzle with warm sauce.

535 calories/ 18g fat (3g sat)/ 5g fiber/ 43g protein/ 52g carbs

Courtsey of Health Magazine