SunRice

Poh’s Seared Salmon & Bok Choy

I am using:

Raw rice
Microwave rice

Prep time

10min

Cook time

30min

A delicious way to enjoy salmon that can be cooked in a matter of no time! Perfect for a mid week meal!

SunRice Jasmine Fragrant Rice

Jasmine rice is a long grain varietal that is perfect in southeast Asian style dishes. It is often used in stir frys and curries as the natural fragrance compliments many spices. This grain will be slightly sticky but still fluffy. Its separating qualities and fragrance, make it a great choice for a wide variety of fried rice, stir fry and curry recipes. SunRice Jasmine rice, is known for its delicious fragrance. Use this rice to create a dish that evokes the sights and sounds of Southeast Asia, from the street vendors of Bangkok to Saigon. For best results, rinse this rice before cooking and cook without salt to preserve its fragrance. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

1½ cup SunRice Jasmine Grain Rice
4 clove Garlic (peeled, sliced finely)
4 Salmon Fillets (skin on, seasoned both sides)
4 tsp Kecap Manis
8 head Bok Choy (rinsed, bottom of the stalks sliced off)
2 tbsp Vegetable Oil

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fragrant

Longer Grains

Method

Start with the rice. Cook SunRice Jasmine Grain rice following the pack instructions. Put some water on the boil for the bok choy.
Heat 2 Tbs of vegetable oil in a large non-stick frypan on low-medium heat. Season salmon with salt & pepper and place salmon skin side down on the pan, cook for about 10 minutes OR until only the surface of the salmon seems raw, then flip it over and cook for about 30 seconds. Remove from the heat and rest on a plate.
Meanwhile, in a large bowl cover the bok choy with freshly boiled water and allow it to blanch for 10 seconds. With the residual oil in the pan, add garlic over a medium heat and saute until it turns pale golden. Remove from the heat and transfer the garlic oil to a heatproof dish. Serve salmon on a bed of cooked jasmine rice, drizzle over the garlic oil and chips onto the bok choy. Finish with a generous drizzle of kecap manis over the top and serve hot.