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Citrus-Balsamic Salmon with Grilled Bok Choy-Rice Salad

Sweet balsamic glaze, fresh orange juice, garlic, ginger, and soy sauce make this grilled salmon taste suspiciously restaurant-worthy. Charred bok choy and red bell pepper join brown rice for a hearty salad that proves vegetables do not always have to feel like a punishment.
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Prep Time 20 minutes
Cook Time 18 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 medium orange juiced, about ⅓ cup
  • 1 tablespoon grated fresh ginger
  • ¼ cup balsamic glaze
  • 1 tablespoon soy sauce
  • 2 large garlic cloves finely chopped
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 2 salmon fillets about 6 ounces each
  • 1 large head bok choy
  • 1 medium red bell pepper
  • Cooking spray as needed
  • 2 cups cooked brown rice
  • 2 green onions thinly sliced

Instructions

  • Prepare Citrus Sauce: Add the orange juice, grated ginger, balsamic glaze, soy sauce, chopped garlic, crushed red pepper, black pepper, and canola oil to a medium mixing bowl. Whisk until fully combined.
  • Divide Sauce: Transfer 3 tablespoons of the citrus-balsamic sauce to a shallow dish for the salmon. Reserve 3 tablespoons in a separate clean container for serving, leaving the remaining sauce in the mixing bowl for the rice salad.
  • Coat Salmon: Place the salmon fillets in the shallow dish and turn them to coat with the measured sauce. Keep the salmon separate from the clean reserved sauce.
  • Prepare Bok Choy: Trim the base from the bok choy. Separate the leafy green portions from the thick white stalks, then cut the stalks into large wedges.
  • Prepare Bell Pepper: Remove the stem, seeds, and white ribs from the red bell pepper. Cut the pepper into large, flat pieces that will sit easily on the grill pan.
  • Coat Vegetables: Lightly coat the bok choy stalks, bok choy leaves, and bell pepper pieces with cooking spray.
  • Grill Stalks and Pepper: Heat a grill pan over medium-high heat. Add the bok choy stalks and bell pepper pieces. Cook for about 3 minutes per side, or until tender-crisp with dark grill marks. Transfer them to a cutting board.
  • Grill Bok Choy Leaves: Place the bok choy leaves in the hot grill pan. Cook for 1 to 2 minutes per side, until lightly charred and wilted. Transfer them to the cutting board.
  • Grill Salmon: Place the coated salmon fillets in the grill pan. Discard any sauce left in the shallow dish. Cook the salmon over medium-high heat for about 4 minutes on the first side. Flip and cook for another 3 to 4 minutes, or until the salmon is opaque in the center and flakes easily with a fork.
  • Start Rice Salad: Place the cooked brown rice in a large mixing bowl.
  • Chop Vegetables: Roughly chop the grilled bok choy stalks, bok choy leaves, and red bell pepper into bite-size pieces.
  • Combine Salad: Add the chopped grilled vegetables and sliced green onions to the brown rice. Pour the remaining citrus-balsamic sauce from the mixing bowl over the salad and toss until evenly coated.
  • Plate and Finish: Divide the grilled bok choy-rice salad between two plates. Place one salmon fillet over each serving and drizzle with the clean reserved citrus-balsamic sauce.