Gingered Salmon over Black Rice with Bok Choy

In Homepage - Main Dishes, Main Dishes by Frances Largeman-Roth


Makes 2 servings | Prep Time: 10 mins | Cook Time: 47 min

Have you tried black rice, aka “forbidden” rice? It’s nutty and delicious and loaded with antioxidants and fiber. It does take a while to cook, but it’s a gorgeous addition to any dish, including this gingery salmon. This is the perfect mash up of a special occasion meal and a health-boosting dish. It’s the total package!


  • 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
  • 21/2 teaspoons olive oil, divided
  • 1 shallot, minced
  • 2 heads baby bok choy, halved
  • 2 (6-ounce) salmon fillets, preferably wild
  • 1 teaspoon black sesame seeds
  • 2 teaspoons chopped scallions


  1. Bring the rice, salt and 2 cups of water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, for 40-45 minutes, until the water is completely absorbed. Fluff and set aside. 
  2. In a small bowl, whisk together the soy sauce, ginger, maple syrup, vinegar, and mirin. Set aside. 
  3. When the rice has about 15 minutes left to cook, prepare the bok choy. In a large saute pan, heat 11/2 teaspoons of the oil over medium-high heat and add the shallot. Cook for 2 minutes per side. Transfer the bok choy and shallot to a plate and keep warm. Wipe the pan clean with paper towels. 
  4. In the same saute pan, heat the remaining 1 teaspoon oil over medium-high heat and add the salmon. pour half of the soy-ginger mixture into the pan and cook the salmon for 4 minutes per side. Transfer the cooked salmon to the plate with the reserved bok choy. Add the remaining soy-ginger mixture to the pan and warm over medium heat. 
  5. Onto each of 2 dinner plates, place 1 cup of rice. Top the rice with a salmon fillet, 1/2 teaspoon of the sesame seeds and 1 teaspoon of the scallions. Drizzle half of the warmed soy-ginger sauce over each plate and serve hot. Enjoy!