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Grilled Salmon, Wild Rice Pilaf and Stir Fried Vegetables with Baby Bok Choy

Grilled Salmon, Wild Rice Pilaf and Stir Fried Vegetables with Baby Bok Choy

Ingredients

  For the Wild Rice Pilaf
2 tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups wild and brown rice, mixed
3-1/2 cups vegetable broth
  For the Salmon
4, 6 to 8 ounce salmon fillets
2 tablespoons Dijon-style mustard
3 tablespoons soy sauce
6 tablespoons olive oil
1/2 teaspoon garlic, minced
  For the Vegetables
1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 cup sliced red bell pepper
8 ounces sliced shiitake mushroom caps
2 baby bok choy, sliced vertically
1/4 cup water
1 tablespoon soy sauce

Cooking Instructions

For the Wild Rice Pilaf:
In a large saucepan, heat olive oil over medium heat. Add onions and sauté 4 to 6 minutes, until translucent. Add garlic and sauté 1 to 2 minutes or until fragrant. Add rice and vegetable stock and bring to a boil. Reduce heat to simmer, cover and cook for 50 minutes or until rice is tender. Fluff with a fork before serving.

For the Salmon:
Light charcoal briquettes in a grill and brush the grilling rack liberally with oil to keep the salmon from sticking.

In a small bowl, whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the flesh side of the salmon and refrigerate for 10 minutes.

Remove fish from marinade, discarding the used marinade, and place the skin side down on the hot grill. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a fish spatula and grill for another 4 to 5 minutes. Remove from grill and brush with remaining marinade. All the fish to rest for 10 minutes, tented loosely with aluminum foil to keep warm.

For the Vegetables:
In a large skillet, add sesame oil and heat over medium high heat. Add ginger and garlic, and saute 2 to 3 minutes or until garlic just begins to turn golden brown. Add bell pepper and mushrooms and saute 4 to 5 minutes. Add baby bok choy and water. Cover and cook 2 minutes or until bok choy is tender crisp, uncover and let any excess water evaporate, stirring often. Remove from heat and stir in soy sauce.

Makes dinner for 4.

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