Wasabi Lime Salmon
over Soy-Simmered Rice with Baby Bok Choy
Wasabi Lime Salmon
Bright, zesty salmon with a wasabi-lime kick, served over soy-simmered rice and tender baby bok choy for a fresh, savory dinner.
Ingredients
For 2 servings
- 2 unit Baby Bok Choy
- 2 clove Garlic
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 2 unit Scallions
- 12 ounce Skin-on Salmon
- 1 teaspoon Soy Sauce
- 1 unit Veggie Stock Concentrate
- 1 teaspoon Wasabi Paste
Additional Ingredients
- unit Pepper
- unit Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories660
Protein44g
Carbs55g
Fat27g
Tags:
Gluten-freeProtein SmartLow SugarEat FirstSpicy
⚠️Allergens:
🥚Eggs🐟Fish🌱Soy🌾WheatSwaps and substitutions
For egg-free, swap the mayonnaise for vegan mayo or a dairy-free yogurt with a little lime. For soy-free or wheat-free needs, replace the soy sauce with coconut aminos or a certified gluten-free tamari alternative.
What to serve with it
A crisp cucumber salad or quick-pickled vegetables would add cooling crunch against the wasabi heat. For a fuller plate, serve with extra steamed greens or a light miso soup and keep the rice as the base.
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