By Linda Gassenheimer Tribune Information Service
A easy candy and bitter sauce brightens this panseared salmon. Utilizing the microwave oven and just one skillet makes clear up simple. Whereas the salmon sautes within the skillet, the bok choy and rice cook dinner within the microwave. All of them come collectively for a flavorful, simple dinner.
If pressed for time, use a store-bought candy and bitter sauce as an alternative of the one given. The flavour will likely be completely different, however nonetheless superb.
Useful hints:
• You need to use any sort of inexperienced vegetable as an alternative of bok choy: inexperienced beans, broccoli or Brussels sprouts.
• You need to use canola or olive oil as an alternative of sesame oil.
Countdown:
• Put together components.
• Combine candy and bitter sauce and put aside.
• Begin salmon cooking.
• Whereas salmon cooks, microwave the bok choy after which microwave the rice.
Buying record:
To purchase: 1 bottle ketchup, 1 small bottle low-sodium soy sauce, 1 bottle distilled white vinegar, 1 bottle sesame oil, 12 ounces wild caught salmon fillet, 2 small bok choy and 1 bundle microwaveable brown rice.
Staples: salt and black peppercorns.
SWEET AND SOUR SALMON WITH BOK CHOY AND BROWN RICE
Recipe by Linda Gassenheimer
3 tablespoons ketchup
2 tablespoons distilled white vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
12 ounces wild caught salmon fillet
Salt and freshly floor black pepper
2 small child bok choy
1 bundle microwaveable brown rice
Combine ketchup, white vinegar, and soy sauce collectively in a small bowl and put aside. Warmth the sesame oil in a nonstick skillet simply massive sufficient to carry the salmon. Add the salmon, pores and skin aspect up, and saute 5 minutes. Flip the salmon over and saute one other 3 to 4 minutes. A meat thermometer ought to learn 125 levels.
Whereas the salmon cooks, place the bok choy on a microwave-save plate and microwave on excessive 1 minute. Take away from the microwave and add the microwaveable brown rice. Cook dinner based on bundle directions. Measure 1 1/2 cups cooked rice and save any remaining rice for an additional time. Divide the rice between two dinner plates. Divide the salmon into two parts and place on the rice. Add the bok choy to the skillet and saute one minute. Divide between the 2 dinner plates.
Decrease the warmth to low and add the candy and bitter sauce for 30 seconds. Spoon the sauce over the salmon.
Yield 2 servings.
Per serving: 539 energy (32% from fats), 19.3 g fats (3.1 g saturated, 6.8 g monounsaturated), 96 mg ldl cholesterol, 40.5 g protein, 47.6 g carbohydrates, 3.4 g fiber, 640 mg sodium.
Linda Gassenheimer is the creator of over 30 cookbooks, together with her latest, “The 12-Week Diabetes Cookbook.” Take heed to Linda on www.WDNA.org and all main podcast websites. E-mail her at Linda@DinnerInMinutes.com.)
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