This salmon, Bok choy and rice bowl is a simple and healthy recipe is perfect for a quick weeknight meal. The salmon and Bok choy is steamed to perfection. The rice adds a bit of bulk and starch to the dish, and the whole thing is finished off with a miso sauce dressing.

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This recipe is an easy meal to prepare. The salmon and Bok choy are steamed making a perfect combination to serve over rice. To make this recipe vegetarian, simply omit the salmon and add a tofu block or tempeh to the baking dish.  You can also use any type of leafy green in place of the Bok choy.

This dish is a great source of healthy fats, and fiber. Salmon is a great source of protein and omega-3 fatty acids, while Bok choy is a good source of vitamins and minerals. It is also low in calories and fat, making it a heart healthy and delicious option for a weeknight meal.  You can make low in calories by leaving off the miso sauce and making it a healthy choice for weight loss or maintenance.

Start with a large pot and a steamer basket. Bring the pot of water to boil keeping the water level below the steamer basket.  Place the onions in the large steamer basket.  Layer with lemon slices, ginger, and garlic.

Lay the salmon fillet on top.  Sprinkle lightly with salt and pepper.

Add Bok choy to the top of the basket.  Steam until the salmon reaches and internal temperature of 125F/52C. 

While these cook mix your miso sauce.  In a small bowl whisk together all of the miso sauce ingredients. 

Once the salmon reaches the correct temperature, add the cooked rice to bowls, top with the salmon, Bok choy, onions and lemon.  Then pour the miso sauce over the top.  Enjoy!

If you want to make this dish ahead of time, you can cook the salmon and steam the Bok choy. Then, assemble the bowls and refrigerate them. When you are ready to eat, simply reheat the bowls in the microwave or oven.

Recipe

Salmon, Bok Choy and Rice Bowl: A Healthy Meal

Servings: 2
Two 6 oz. salmon fillets
1 medium onion sliced
1 to 2 lemons sliced
3 inch piece of fresh ginger sliced
2 cloves garlic sliced
2 small heads of Bok choy
Salt and pepper to taste (Go light on the salt as miso and soy are salty)
2 cups cooked rice

Miso Sauce
2 tsp. miso paste
1 tsp. maple syrup
2 tbsp. rice vinegar
2 tbsp. soy sauce
½ tsp. garlic powder
1 tsp. ginger paste

Bring a large pot of water to boil keeping the water level below the steamer basket. Place the onions in the large steamer basket. Layer with lemon slices, ginger, and garlic. Lay the salmon fillet on top. Sprinkle lightly with salt and pepper. Add Bok choy to the top of the basket. Steam until the salmon reaches and internal temperature of 125F/52C.
While these cook mix your miso sauce. In a small bowl whisk together all of the miso sauce ingredients. Once the salmon reaches the correct temperature, add the cooked rice to bowls, top with the salmon, Bok choy, onions and lemon. Then pour the miso sauce over the top. Enjoy!