Entrees

Miso Salmon with Brown Rice and Bok Choy

Makes 2 servings

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Miso Salmon with Brown Rice and Bok Choy

Makes 2 servings

This all-in-one dinner is quick, simple, healthy, and filling. If you have leftover chicken on hand, that works well as a substitute for the salmon.

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. Miso Salmon with Brown Rice and Bok Choy-1
  1. Miso Salmon with Brown Rice and Bok Choy-1

Ingredients

  • 2salmon fillets, 4-ounce portions, skin off
  • 2tablespoons olive oil, divided
  • ½teaspoon kosher salt, plus more as needed
  • ¼teaspoon freshly ground pepper
  • Cooking spray, as needed
  • 2baby bok choy, halved
  • 1teaspoon unsalted butter
  • 1tablespoon finely chopped shallot
  • 1clove garlic, minced
  • ¾rice cooker cup brown basmati rice, rinsed and drained
  • 1¾ cups (standard liquid measure) water (or half water, half chicken stock)

Preparation

  1. 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. 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.

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