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Crispy Salmon Bowls with Ginger, Chilli Sauce and Stir-Fried Greens

Look no further than this dish if you’re after something fresh, nutritious and satisfying. The refreshing sauce has a kick from the ginger and chilli and a hint of sweetness from the honey - perfectly paired with rich salmon.

Breakdown

Start preheating the oven to 200 degrees, on the grill setting.
Prepare the ginger and chilli sauce.
Cook the rice.
Grill the salmon for 7-10 minutes.
Prepare the bok choy.
Serve up and enjoy!

Tips

You can serve the salmon in filets if you wish, either baked in the oven or pan-fried.
If you can not find skinless salmon, you can remove it yourself. Grab yourself a sharp knife and gently run it along the skin.
If you have any leftover sauce, store it in the fridge and use it as a fresh dressing over greens.

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Meal prep guide - if you followed the meal prep guide you would have already made the ginger and chilli sauce and pre-cut the salmon.

This recipe serves four if you’re cooking for two simply halve the recipe.

INGREDIENTS Ingredients

1 ½ jasmine rice
600g salmon (skinned and deboned, cut into bite-sized pieces)
250g bok choy
Sesame oil
½ cup fresh coriander (roughly chopped)
2 tsp sesame seeds (toasted)
Coconut oil
Salt and pepper

Ginger, chilli sauce

⅓ cup water
½ cup rice vinegar
1 lime (juice)
3 Tbsp honey
2 red chilli (deseeded and finely diced)
2 Tbsp fish sauce
2 Tbsp ginger (grated) + 1 small thumb (peeled and finely sliced)
1 garlic clove (crushed)

Start preheating the oven to 200 degrees celsius, on the grill setting.

In a small saucepan add all of the ginger and chilli sauce ingredients and simmer on low-medium heat for 15 minutes, or until the sauce has reduced.

Cook rice as per packet instructions (we like to use the absorption method).

Once the oven has reached temperature, add the salmon to a lined baking tray. Cook for 7-10 minutes until golden and slightly crispy.

While the salmon is cooking, prepare the bok choy. Slice the bok choy into 4cm sections from the stem to the leaves and divide the stems from the leaves. Add approximately 1 Tbsp of coconut oil to a frying pan over medium-high heat; add the bok choy stems with a pinch of salt and cook until tender. Add the leaves and cook until just wilted, then remove from the pan and drizzle with a little sesame oil.

Divide the rice between four plates, top with greens, salmon and ginger chilli sauce, and then garnish with sesame seeds and coriander.

TO SERVE

SERVE WITH

VARIATIONS

Vegetables

Swap bok choy for stir-fried greens of choice, broccoli, cabbage and kale would all work.

Protein

For a vegetarian option, swap the salmon for our crispy tofu.
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Swap salmon for white fish.
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Swap salmon for poached chicken breast, served sliced on the bed over rice then pour over the sauce.

Other

For a lighter option omit the rice. Either serve on a bed of stir-fried vegetables, or allow the sauce to cool and use it as a dressing for mixed lettuce and vegetables of choice.