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Zesty Orange-Ginger Maple Salmon with Sesame Bok Choy & Rice

Preparation

15 Mins

Cooking time

25 Mins

Serving

This meal pulls triple duty — the glaze doubles as a finishing sauce for both the salmon and the bok choy, meaning less work and more flavour in every bite. Everything times out perfectly so your rice, fish, and veggies all land on the table hot and ready at the same moment.

Ingredients

For the Orange-Ginger Maple Glaze

3 tbsp pure maple syrup
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh ginger, finely grated
Zest of 1 large orange
2 tbsp fresh orange juice
2 garlic cloves, minced
1 tsp sesame oil

For the Salmon

4 salmon fillets (about 6 oz each), skin-on
½ tsp salt
¼ tsp black pepper
1 tsp vegetable oil

For the Rice

1½ cups long-grain white rice
3 cups water
½ tsp salt

For the Sesame Bok Choy

4 heads baby bok choy, halved lengthwise
1 tbsp vegetable oil
2 garlic cloves, thinly sliced
1 tbsp soy sauce
1 tsp sesame seeds
¼ tsp red pepper flakes (optional)

Steps

Rinse the rice under cold water until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes. Do not lift the lid.
While the rice comes to a boil, prepare the glaze. Combine the maple syrup, soy sauce, rice vinegar, ginger, orange zest, orange juice, garlic, and sesame oil in a small saucepan over medium heat. Stir and simmer for 3 to 4 minutes until slightly thickened. Remove from heat and set aside, reserving about 2 tbsp separately for finishing the bok choy.
Preheat your oven to 425°F. Line a baking sheet with foil and lightly grease it with vegetable oil.
While the oven preheats, pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Place them skin-side down on the prepared baking sheet. Spoon the glaze generously over each fillet.
Slide the salmon into the oven and roast for 12 to 14 minutes, until the glaze is caramelised and the flesh flakes easily with a fork at its thickest point.
While the salmon roasts, cook the bok choy. Heat vegetable oil in a large skillet over medium-high heat. Add the sliced garlic and stir for 30 seconds until fragrant. Add the bok choy cut-side down in a single layer and cook undisturbed for 2 to 3 minutes until golden. Flip, add the soy sauce and the reserved glaze, and cook another 2 minutes until the stems are just tender and the leaves are wilted. Sprinkle with sesame seeds and red pepper flakes.
By the time the bok choy is done, the rice should be ready. Remove it from the heat and let it sit, still covered, for 5 minutes, then fluff with a fork.
Plate a scoop of rice, two bok choy halves, and a salmon fillet per person. Drizzle any remaining glaze from the baking sheet over the top and serve immediately.

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