Name: Bok Choy Salmon Bowl with Spicy Maple-Mustard Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6-ounce) portions of sockeye salmon; ½ cup jasmine rice, uncooked; 1 large bundle or 2 small bundles bok choy, washed and chopped; 1 tablespoon rice vinegar; Salt and freshly ground pepper; High-heat cooking oil (vegetable, safflower or grapeseed); 1 tablespoon maple syrup; 1 tablespoon English mustard (like Colman’s); 1 teaspoon sriracha

A Punchy Salmon Rice Bowl with Sweet Heat

This maple-mustard salmon bowl recipe checks a lot of boxes. The protein, grain and vegetable trifecta creates a balanced meal that is sweet, savory, and colorful, enhanced with just the right amount of heat. The sweet maple syrup and a punchy English mustard are bold flavors that rich sockeye salmon can stand up to, while the rice and bok choy absorb the gentle acidity of rice vinegar. Put them all together on a fork and you may experience the perfect bite.

About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.

Print Recipe

Bok Choy Salmon Bowl with Spicy Maple-Mustard Glaze

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

25 minutes

Total time

35 minutes

Yield

2 servings

Ingredients

2 (6-ounce) portions of sockeye salmon
½ cup jasmine rice, uncooked
1 large bundle or 2 small bundles bok choy, washed and chopped
1 tablespoon rice vinegar
Salt and freshly ground pepper
High-heat cooking oil (vegetable, safflower or grapeseed)
1 tablespoon maple syrup
1 tablespoon English mustard (like Colman’s)
1 teaspoon sriracha

Instructions

1. Cook two servings of rice according to package instructions. In the last 3 minutes of cooking, stir in bok choy, vinegar and an additional splash of water.

2. Meanwhile, set a rack in oven about 6 inches away from broiler element, then preheat broiler on highest setting.

3. Pat salmon fillets dry with a clean kitchen towel or paper towels. Season with salt and pepper, then lightly coat all sides with oil. Place fillets skin-side down on a foil-lined baking sheet.

4. In a small mixing bowl, whisk maple syrup, mustard and sriracha. Spoon mixture evenly over fillets. Then place salmon on top rack in oven. Broil until fish flakes easily with a fork, or internal temperature of fillet reaches 120F at its thickest part for medium-rare doneness, about 5 or 6 minutes, checking to make sure glaze caramelizes but does not burn. If picking up color too quickly, cover with foil.

5. Divide rice and bok choy between two shallow bowls, and place broiled salmon on top. Serve immediately. Leftovers can be stored in the fridge for 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Bok Choy Salmon Bowl with Spicy Maple-Mustard Glaze

A Punchy Salmon Rice Bowl with Sweet Heat

Bok Choy Salmon Bowl with Spicy Maple-Mustard Glaze

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