Ginger Salmon with Black RIce & Bok Choy

Ingredients

• 1 cup black rice

• Pinch of sea salt

• 1T tamari or soy sauce

• 2T finely chopped fresh ginger

• 2 tsp maple syrup

• 2 tsp rice vinegar

• 2 tsp mirin

• 1 ½ tsp olive oil

• 1 shallot, finely chopped

• 2 heads baby bok choy

• 1 tsp olive oil

• 2 -6 oz wild salmon filets

• 1 tsp black sesame seeds

• 2 tsp scallions, chopped

Procedure

Bring the rice, salt and 2 cups of water to a boil in a saucepan over high heat. Reduce to low and simmer covered for about 40 minutes or until liquid is absorbed. 

In a small bowl combine tamari, ginger, maple syrup, vinegar and mirin. 

 Heat olive oil in a saute pan over medium high heat and saute the shallot for about a minute. Add the bok choy and cook for 2 minutes per side, then plate it and set aside. In the same pan, heat olive oil over medium high heat and add the salmon and half of the ginger soy mixture. Cook salmon 4 minutes per side and then plate with the bok choy. Warm the remaining sauce in the pan. To serve, top 1 cup of black rice with the salmon and the bok choy on the side. Drizzle with the remaining sauce, scallions and sesame seeds.

~33g protein