"Maine Seafood sponsors this Ginger Glazed, Pan-Fried Salmon with Bok Choy & Pan-Fried White Rice Cake recipe but all opinions are my own.
Maine’s pristine coastline stretches 3,478 miles along the cold, clean North Atlantic and has so much to offer when it comes to quality wild-caught and cultivated seafood options! Hurry over to
www.SeafoodfromMaine.com for more information on where to find Maine Seafood and for easy and delicious recipe inspiration."
Ginger Glazed, Pan-Fried Salmon with Bok Choy and Pan Fried White Rice Cake
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 2 Servings
Recipe Card
Sauce:
ingredients
- 10 ounces Maine Atlantic salmon filet, cut into two 5-ounce portions with skin on
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 2 teaspoons sesame oil
- 1 cup white jasmine rice, cooked
- Himalayan salt, to taste
- black pepper, to taste
- 1 cup tempura batter mix
- olive oil, for cooking
- 1/4 cup sesame oil
- 2 cups bok choy, chopped
- 2 cloves garlic, minced, for bok choy
- scallions, optional, for garnishing
- fried shallots, optional, for garnishing
Method
Step 1
Mix soy sauce, minced garlic, brown sugar, minced ginger, and sesame oil together in a small bowl. Set aside.
Step 2
Divide rice into two flat, oval patties.
Step 3
Add tempura batter mix and a pinch of salt and pepper into a pan, and gently pat rice patty until tempura batter mix is evenly applied on top and bottom surfaces of rice patty.
Step 4
Fry rice patty on medium until all sides are lightly golden on top and bottom of patty.
Step 5
Lightly season Maine Atlantic salmon filet with a pinch of salt and pepper. Lightly pat tempura batter on fish skin for crispiness. Pan fry salmon in olive oil on medium heat for about 4 minutes or until golden brown on each side.
Step 6
Heat sesame oil over medium-high heat. Add 2 cloves chopped garlic and a pinch of pepper. Add bok choy and stir fry for about 5 minutes until tender.
Step 7
Place the rice patty on a plate. Top with bok choy and lay Atlantic salmon on top. Garnish with sliced green onions and fried shallots, if using. Top with about 2 tablespoons of sauce. Enjoy!