Honey-Soy Glazed Salmon with Sautéed Bok Choy & Basmati Rice

Directions

1. Preheat the oven to 425°F.
2. Rinse the basmati rice under cold running water using a strainer, then drain and transfer it to a small saucepan; add water and bring to a boil over high heat.
3. In a small bowl, mix half of the minced garlic and ginger with lemon juice, soy sauce, and honey.
4. When the liquid boils, stir the sauce, cover the saucepan, and reduce the heat to low; simmer until the rice absorbs the liquid, about 15–18 minutes; keep it covered and let stand 5 minutes after cooking.
5. Place the salmon in a baking dish and brush with half of the sauce.
6. Bake the salmon, brushing with the remaining sauce halfway through, until it is opaque, about 12–15 minutes.
7. In a skillet, heat a little oil over medium heat.
8. Rinse and trim the bok choy, separating the leaves.
9. Add the remaining garlic and ginger and pepper to the skillet and cook until fragrant, about 15–30 seconds; then add the bok choy and soy sauce.
10. Cook, tossing occasionally, until the greens wilt and the stalks are tender-crisp, about 2–3 minutes.
11. Fluff the rice with a fork.
12. Arrange the salmon, rice, and bok choy on plates and serve.