This salmon dinner layers crisp-skinned fish, savory jasmine rice and tender baby bok choy with a creamy wasabi-lime sauce that wakes up the whole plate.
The rice simmers with soy sauce and vegetable stock concentrate, while ginger, garlic, scallions and lime bring freshness and depth. Add the wasabi gradually so the sauce lands exactly where you like it.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Make the rice: In a small pot, bring 3/4 cup water, the vegetable stock concentrate and soy sauce to a boil. Stir in the jasmine rice, cover, reduce the heat to low and simmer until tender, 15-20 minutes. Keep covered off the heat until ready to serve.
- Prep the produce: Wash and dry the bok choy, scallions, ginger and lime. Trim and discard the bok choy root ends, then separate the stalks. Thinly slice the scallions, keeping the white and green parts separate. Halve the lime, then cut one half into wedges. Peel and finely grate the ginger. Grate the garlic.
- Mix the sauce: In a small bowl, stir together the mayonnaise, a squeeze of lime juice, a small pinch of grated garlic, a small pinch of grated ginger and wasabi paste to taste. Start with a little wasabi and add more if desired. Stir in 2-3 teaspoons water, just enough to make the sauce easy to drizzle. Season with salt and pepper.
- Cook the bok choy: Heat a drizzle of vegetable oil in a large pan over medium heat. Add the scallion whites, remaining garlic and remaining ginger. Cook, tossing, until slightly softened, 1-2 minutes. Add the bok choy and 1 tablespoon water. Cook, tossing, until the leaves wilt, 2-3 minutes. Season with salt and pepper, then transfer to a plate and cover with foil to keep warm.
- Sear the salmon: Heat another drizzle of vegetable oil in the same pan over medium-high heat. Season the salmon all over with salt and pepper. Place it skin-side down in the pan and cook until the skin is browned and crisp, 5-6 minutes.
- Finish the salmon: Reduce the heat to medium, flip the salmon and cook until opaque throughout, 3-4 minutes more.
- Serve: Divide the soy-simmered rice between plates. Top with the bok choy and salmon. Drizzle with the wasabi-lime sauce, sprinkle with scallion greens and serve with lime wedges for squeezing.
Recipe Tips
Add the wasabi paste gradually. Its heat can vary and it is easier to add more than to mellow out too much.
For crisp salmon skin, place the fish skin-side down first and avoid moving it while it browns.
Keep the rice covered after cooking so it stays warm and finishes steaming while the vegetables and salmon cook.
Separate the scallion whites and greens: the whites cook with the aromatics, while the greens add a fresh garnish at the end.
If the wasabi-lime sauce is too thick to drizzle, add water a teaspoon at a time until it loosens.
FAQ
How spicy is the wasabi-lime sauce?
The heat depends on how much wasabi paste you use. Start with a small amount, taste and add more until the sauce has the level of sharpness you prefer.
Should the salmon be cooked skin-side down first?
Yes. Starting skin-side down helps the skin brown and crisp before the salmon is flipped to finish cooking.
What is in the rice?
The jasmine rice simmers with water, vegetable stock concentrate and soy sauce for a savory base.
How do I know when the salmon is done?
Cook it until the flesh is opaque throughout after searing it on both sides.
Does this recipe contain common allergens?
Yes. Based on the ingredients, it contains fish, soy, wheat and eggs.
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