Time: 40 minutes
Ingredients not provided: Salt, vegetable oil or sesame oil
Equipment required: Non-stick or stainless-steel frying pan, sheet pan, aluminum foil, measuring cup, knife and cutting board
Please note: These directions are designed to cook multiple components of this dish at the same time. This will require two stove-top burners and an oven/broiler. After every step, please continue to the next step immediately.
Step 1: Cooking the rice
Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.
Step 2: Cooking the rice, continued...
Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.
Step 3: Preheating the oven
-Ensure that your oven rack is in the middle or just below the middle, of your oven. Turn the broiler on high and allow to heat while you prepare your veggies.
Step 4: Preparing your veggies
-Cut the base of the bok choy off and discard. Cut the remaining bok choy into bite-sized pieces and rinse clean with water.
-Thinly slice the scallion and set aside.
Step 5: Cooking the fish
Place the salmon on a sheet pan over aluminum foil. Place the salmon in the middle rack of the oven and allow to cook for 8 minutes. The marinade on the salmon will caramelize but should not burn. If the salmon is to high/close to the broiler, it is possible that it will burn. Continue on to the next step while the fish cooks.
Step 6: Cooking your veggies
Place a medium non-stick or stainless-steel pan over high heat and add 3 tablespoons of oil, either vegetable oil or sesame oil. Once hot, add the mushrooms and broccoli. Cook for 4 minutes, stirring frequently.
Step 7: Cooking your veggies, continued...
Add the bok choy and stir-fry sauce. Cook everything in the pan together for 2 additional minutes, stirring frequently, then remove from heat.
For plating, place rice at the base of a plate or bowl, spoon the stir-fried vegetables over the rice and place the salmon on top or beside the rice and vegetables. Top with the sliced scallions, serve hot and enjoy!