Wasabi Lime Salmon with Soy-Simmered Rice and Baby Bok Choy

This dish brings together the bold flavors of wasabi and lime for a refreshing twist on pan-seared salmon. The salmon is cooked until crispy-skinned and served over tender jasmine rice that’s been simmered in a savory soy and veggie stock mixture. Baby bok choy, sautéed with garlic and ginger, adds a mild, earthy crunch.

The star of the show is the creamy wasabi lime dressing-just a touch of wasabi paste gives it a gentle kick without overwhelming the palate. A squeeze of fresh lime at the end brightens everything up. It’s a quick, balanced meal that feels special enough for a weekend dinner but comes together in under 30 minutes.

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Ingredients

12 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

2 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, bring ¾ cup water, the veggie stock concentrate and soy sauce to a boil. Add the jasmine rice, cover, reduce heat to low and simmer until tender, 15-20 minutes. Remove from heat and keep covered.
2. Meanwhile, wash and dry all produce. Trim the root ends from the baby bok choy and separate into individual stalks. Thinly slice the scallions, keeping white and green parts separate. Halve the lime; cut one half into wedges. Peel and finely grate the ginger. Grate the garlic.
3. In a small bowl, combine the mayonnaise, a squeeze of lime juice, a pinch of the grated garlic, a pinch of the grated ginger and wasabi paste (start with a small amount and add more to taste). Stir in 2 teaspoons of water to thin the dressing to a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the scallion whites, remaining grated garlic and remaining grated ginger. Cook, stirring, until softened, about 1-2 minutes. Add the bok choy and 1 tablespoon of water. Cook, tossing, until the leaves are wilted, 2-3 minutes. Season with salt and pepper. Transfer the bok choy mixture to a plate and cover loosely with aluminum foil to keep warm.
5. In the same pan, heat another drizzle of vegetable oil over medium-high heat. Season the salmon all over with salt and pepper. Place the salmon skin-side down in the pan. Cook until the skin is crisp and golden, 5-6 minutes. Reduce heat to medium, flip the salmon and cook until the fish is opaque throughout, another 3-4 minutes.
6. Divide the cooked rice between plates. Top with the bok choy and salmon. Drizzle the wasabi lime dressing over the top and garnish with the scallion greens. Serve with lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time based on thickness.

Is there a substitute for wasabi paste?

You can use horseradish or a mix of horseradish and a little green food coloring, but the flavor will be slightly different. Alternatively, omit for a milder dressing.

Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare the rice and dressing up to a day in advance. Reheat the rice gently and cook the salmon and bok choy just before serving.