Gingered Salmon Over Black Rice with Bok Choy

Ingredients

• 2 heads baby bok choy halved
• 1 teaspoon sesame seed black
• 1 teaspoon canola oil 
• 2 tablespoons ginger fresh grated
• 1 tablespoon soya sauce low-sodium
• 2 teaspoons maple syrup pure
• 2 teaspoons mirin 
• 1.5 teaspoons olive oil 
• 1 cup japonica rice black
• 12 oz salmon fillet wild
• 1 pinch salt 
• 2 teaspoons scallions chopped
• 2 teaspoons seasoned rice vinegar 
• 1  shallots minced

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a pan, bring rice, salt and 2 cups water to a boil over high heat. Cover, reduce heat to low and simmer until water has absorbed, 40 to 45 minutes. Fluff and set aside.
2. In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.
3. When rice has 15 minutes left to cook, heat olive oil in a large saut pan over medium-high heat. Saut shallot for 1 minute. Reduce heat to medium.
4. Add bok choy; cook for 2 minutes per side.
5. Transfer bok choy to a plate. Wipe pan clean.
6. In same pan, heat canola oil over medium-high heat.
7. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side.
8. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium heat.
9. Divide rice between 2 plates. Top with salmon and bok choy.
10. Sprinkle with sesame seeds and scallions.
11. Drizzle with warmed sauce.