Gingered Salmon Over Black Rice with Bok Choy

gingered-salmon-black-rice Photo: Quentin Bacon


  • 1 cup black Japonica rice
  • Pinch of salt
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons pure maple syrup
  • 2 teaspoons seasoned rice vinegar
  • 2 teaspoons mirin
  • 1 1/2 teaspoons olive oil
  • 1 shallot, minced
  • 2 heads baby bok choy, halved
  • 1 teaspoon canola oil
  • 2 6-oz. wild salmon fillets
  • 1 teaspoon black sesame seeds
  • 2 teaspoons chopped scallions


  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 sauté pan over medium-high heat. Sauté shallot for 1 minute. Reduce heat to medium. Add bok choy; cook for 2 minutes per side. Transfer bok choy to a plate. Wipe pan clean.

  4. In same pan, heat canola oil over medium-high heat. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium heat.

  5. Divide rice between 2 plates. Top with salmon and bok choy. Sprinkle with sesame seeds and scallions. Drizzle with warmed sauce.

  • :
  • Yield: Serves: 2

Nutritional Information

Calories per serving: 535
Fat per serving: 18g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 43g
Carbohydrate per serving: 52g
Fiber per serving: 5g
Cholesterol per serving: 90mg
Iron per serving: 2mg
Sodium per serving: 602mg
Calcium per serving: 57mg
Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.