Requires only 20 mins to cook this delicious recipe. Serves 4
1 cup long-grain white rice
2 tablespoons honey
1 tablespoon soy sauce
¼ teaspoon crushed red pepper
6-ounce skinless salmon fillets
1 pound baby bok choy
- Cook the rice according to package instructions (or use the 1:2 ratio, 2 cups of water for every 1 cup of rice).
While the rice is cooking, combing the honey, soy sauce, and red pepper in a bowl.
On a foil-lined rimmed baking sheet, boil the salmon fillets until they’re opaque throughout (should be around 8 – 10 minutes). Make sure to baste with the honey mixture during the last 3 minutes.
Steam the baby bok choy (cut into quarters) until tender (should take around 8 – 10 minutes). However, if you like the bok choy a little cruncher, feel free to take out the bok choy a few minutes earlier.
Serve the bok choy with the salmon and the rice.
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