Créé avec l’IA
Lemon Marmalade Tamari Salmon with Rice and Bok Choy
35 min 470 kcal par portion Facile
Ingrédients
4 Portions
- Skinless salmon fillets600 g
- Homemade lemon marmalade80 g
- Certified gluten-free tamari3 tablespoons
- Sesame oil1 tablespoon
- Dry jasmine rice180 g
- Water300 ml
- Baby bok choy400 g
- Scallions40 g
- Garlic2 cloves
- Fresh ginger10 g
- Sesame seeds1 teaspoon
Instructions
- 1
Rinse the jasmine rice under cold running water until the water is mostly clear. Combine the rice with 300 ml water in a saucepan and bring to a boil.
- 2
Reduce the heat to low, cover, and cook the rice for 12–15 minutes, or until the water has been absorbed. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- 3
Meanwhile, preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
- 4
Finely grate or mince the garlic and ginger. Thinly slice the scallions, separating the white and green portions. Halve the baby bok choy lengthwise.
- 5
In a small bowl, whisk together the lemon marmalade, tamari, garlic, ginger, and half of the sesame oil to make the glaze.
- 6
Arrange the salmon fillets on the prepared tray. Spoon approximately two-thirds of the glaze evenly over the salmon.
- 7
Bake the salmon for 10–14 minutes, depending on its thickness, until it flakes easily and is cooked to your preferred doneness. Brush it once more with glaze during the final 2 minutes.
- 8
