- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 752
- Total Fat
- 36 g
- Saturated Fat
- 7 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 96 mg
- Sodium
- 1287 mg
This one-pot meal is cooked once a week in Molly’s house! She likes this miso mayo version so much for its umami flavor and ease of ingredients. She and Nick could eat the whole pot if the girls happen to decide they’re not into it that night!
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 752
- Total Fat
- 36 g
- Saturated Fat
- 7 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 96 mg
- Sodium
- 1287 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F with racks in the upper and lower thirds.
- Put the rice in a fine strainer and rinse until the water runs clear. Drain well and spread in a braiser. Lay the bok choy in an even layer over top. Drizzle with the neutral oil, sesame oil, ginger, lime zest, and salt. Drizzle the water into the braiser. Bring to a boil.
- Cover tightly with a lid and bake on the lower rack for 15 minutes.
- While the rice and bok choy bakes, stir together the miso and Japanese mayonnaise. Season the salmon lightly with salt and brush with the miso sauce.
- After 15 minutes, carefully uncover the braiser and lay the salmon pieces over the rice and bok choy. Cover again and continue to bake until the rice is tender and the salmon is just cooked through, about 15 minutes more.
- Uncover the braiser and broil on the top rack just until the top of the salmon is nicely glazed, about 1 minute. Sprinkle with the scallions and squeeze the halved lime over top. Serve with a drizzle of sriracha, a sprinkle of furikake, and lime wedges.
- Leftover salmon and rice will keep in the refrigerator for 1 to 2 days.
