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Glazed Salmon with Bok Choy and Gingered Sweet Rice

Glazed Salmon with Bok Choy and Gingered Sweet Rice

Hello there, this whole set of recipes that goes on one plate to be enjoyed for dinner or any time of the day (I like rice for breakfast, that’s how we grew up:)) is a winner. Try to make it for the first time and I guarantee that you will come back and cook it again:)

I’m sure you know it already and you can find it everywhere, the instruction “Do not marinate fish with acid-base for more than 30 minutes” otherwise it will break down and gets mushy when you cook it.

I always find salmon a great choice for a meal not only because of its delicious flavor but is also easy to prepare. Sometimes when you cook salmon or any other fish, there is that white goopy that comes out which is called albumin. It is the protein that exists in a liquid form but once the fish is subject to heat, it coagulates. The more you keep cooking, you’re squeezing out that ugly looking coagulated white substance…..(that is science eh,).. Once the fish flakes easily when you gently press the top of the fish, take it out from the heat please! A dry overcooked salmon is grosser with a whole bunch of albumin surrounding the fish.


Once the rice is cooked, it is chewier, sticky, and has a sweet flavor that perfectly complements the warmth of ginger and the sweet, zesty glace from the salmon marinade. (If sweet rice is not available , you can use any kind of rice of your choice)
5 from 1 vote
Servings 4 to 6


  • 1 tablespoon or more grated ginger
  • 3 tablespoon finely diced cooking onion
  • 3 bay leaf
  • 1 tablespoon oil
  • 2 cups sweet rice
  • 2 ½ cups water


  • Turn on your rice cooker or a pot using medium heat, sautee the onion for a few minutes.
  • Add the ginger and continue cooking until it is fragrant, onions are soft and the ginger has a little color.
  • Add the bay leaf and rice and stir for  3-5 minutes.
  • Add water, put the lid on, and let the rice cook itself using the rice cooker(the rice cooker I’m using usually cooks in 15minutes).
  • If using the stovetop, crank the heat to high, bring it to a boil. Lower the heat to the lowest setting and put the lid on and continue cooking ( It should take 10 minutes or more)
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Bok Choy has a crisp and fleshy stalk like celery but not stringy. When fully cooked, the stalks becomes creamy with a hint of sweetness while the leaves become tender and soft having an earthy robust flavor like chard.
5 from 1 vote
Servings 4 to 5


  • 300 grams Bok Choy
  • Olive oil for drizzling


  • Wash and rinse the bok choy but don’t shake all the water off.
  • In a pan with a lid, add the bok choy and a good splash of water.
  • Cover with the lid and turn on the heat high. Let it boil for a minute.
  • Remove the lid, stir the vegetables making sure it’s all wilted.
  • As the water evaporates, the vegetables are already cooked.
  • Remove the pan from the heat and drizzle nice olive oil.
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Glazed Salmon

Using whole grain dijon mustard adds sophisticated flavor and delightfully grainy texture to the marinade, that any drippings will serve as a sauce.
5 from 1 vote
Servings 4 to 6



  • 3 tablespoon soy sauce
  • 5 tablespoon honey
  • 2 tablespoon whole grain Dijon mustard
  • 1 tablespoon grated ginger
  • 2 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon grated lemon grass or very finely sliced (optional)
  • ½ teaspoon freshly grind black pepper


  • Whisk all the marinade ingredients and coat the salmon fillet letting it marinade for 30 minutes in the fridge
  • Pre-heat the oven to 425°F.
  • Oil a baking dish and transfer the salmon with the marinade and bake for 15 minutes or when the salmon flakes easily when you gently press the top with your finger or fork.
  • Let the fish rest for a few minutes before serving.
Tried this recipe?Let us know how it was!

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