Miso Salmon with Brown Rice and Bok Choy

 Makes 2 servings

2     salmon fillets, 4-ounce portions, skin off

2     tablespoons olive oil, divided

½    teaspoon kosher salt, plus more as needed

¼    teaspoon freshly ground pepper

Cooking spray, as needed

2     baby bok choy, halved

1     teaspoon unsalted butter

1     tablespoon finely chopped shallot

1     clove garlic, minced

¾    rice cooker cup brown basmati rice, rinsed and drained

1¾ cups (standard liquid measure) water (or half water, half chicken stock)

Nutritional information per tablespoon:

Calories 377 (26% from fat) • carb. 41g • pro. 29g • fat 11g • sat. fat 3g • chol. 67mg • sod. 653mg • calc. 31mg • fiber 2g

1.Brush the salmon with olive oil, and season with salt and pepper. Lightly coat the steaming tray with cooking spray. Arrange the salmon in the steaming tray in a single layer. Toss the bok choy in olive oil, season with salt, and arrange around the salmon. Reserve.
2.Place the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Add the butter, cover, and turn on. Let heat for 30 to 40 seconds, then stir in the shallot and garlic. Cover and cook for 30 seconds. Add the rice and ½ teaspoon of salt, and stir to coat. Add the water. Cover and cook for 28 minutes. Place the steaming tray above the rice, and cover. Continue to cook until the Rice Cooker switches to the Warm setting, 10 to 12 minutes. To serve, arrange on warmed plates and drizzle with Miso Vinaigrette.