A simple sweet and sour sauce brightens this pan-seared salmon. Using the microwave oven and only one skillet makes clean up easy. While the salmon sautes in the skillet, the bok choy and rice cook in the microwave. They all come together for a flavorful, easy dinner.
If pressed for time, use a store-bought sweet and sour sauce instead of the one given. The flavor will be different, but still very good.
SWEET AND SOUR SALMON WITH BOK CHOY AND BROWN RICE
Serves 2
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 ground black pepper
2 small baby bok choy
1 package microwaveable brown rice
Mix ketchup, white vinegar, and soy sauce together in a small bowl and set aside. Heat the sesame oil in a nonstick skillet just large enough to hold the salmon. Add the salmon, skin side up, and saute 5 minutes. Turn the salmon over and saute another 3 to 4 minutes. A meat thermometer should read 125 degrees.
While the salmon cooks, place the bok choy on a microwave-save plate and microwave on high 1 minute. Remove from the microwave and add the microwaveable brown rice. Cook according to package instructions. Measure 1 1/2 cups cooked rice and save any remaining rice for another time. Divide the rice between two dinner plates. Divide the salmon into two portions and place on the rice. Add the bok choy to the skillet and saute one minute. Divide between the two dinner plates.
Lower the heat to low and add the sweet and sour sauce for 30 seconds. Spoon the sauce over the salmon.