Sesame Crusted Salmon with Stir-Fried Bok Choy and Jasmine Rice

Step 1: Prepare the jasmine rice

Cook the jasmine rice according to package instructions.

• 1 cup jasmine rice

Step 2: Prepare the salmon

Pat the salmon fillets dry with paper towels. Coat the top and sides of each fillet evenly with the toasted sesame seeds, pressing them gently to adhere.

• 4 salmon fillets
• 2 tablespoons toasted sesame seeds

Step 3: Cook the salmon

Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add the salmon fillets, sesame seed-side down, and cook for 4-5 minutes until the sesame seeds are golden brown. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through.

• 1 tablespoon sesame oil
• 4 salmon fillets

Step 4: Prepare the stir-fried bok choy

In a large skillet or wok, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the bok choy and stir-fry for 3-4 minutes, until the bok choy is tender-crisp. Stir in the rice vinegar, soy sauce, and honey.

• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and minced
• 1 pound baby bok choy, washed and trimmed
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey

Step 5: Serve

Divide the cooked jasmine rice, sesame crusted salmon, and stir-fried bok choy evenly among 4 plates. Garnish with sliced green onions and serve immediately.

• 4 cups cooked jasmine rice
• 4 salmon fillets
• 1 bunch green onions, sliced