If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave!
Ingredients
- 1/2 cup frozen brown rice
- 1 tablespoons sweet red chili sauce
- 1/2 teaspoon Sriracha sauce
- 1/4 teaspoon fresh grated ginger
- 6 ounce piece salmon filet
- 1 baby bok choy, halved lengthwise
- pinch kosher salt
- 1 teaspoon sesame oil
Directions
- Place frozen rice in a medium shallow anyday dish (or microwave safe dish), making sure to lift the vent and microwave on high 2 minutes.
- Meanwhile, In a small bowl combine red chili sauce sauce, sriracha and ginger.
- Remove from microwave and stir, place the halved baby bok choy on the edges of the bowl.
- Place the salmon filet skin side down in the center.
- Top everything with a pinch of salt. Drizzle the sesame oil over the bok choy.
- Brush the sauce over the salmon and cover, vented.
- Microwave 3 to 4 minutes, until the salmon is cooked through. I usually do 3 minutes for one piece.
