Asian Baked Salmon with Bok Choy and Spanish Rice

Spanish Rice reminds me of my Childhood days when my mum would make this for us on the weekends as a meal on its own. It has the same essence of a paella but ofcourse I have changed it up a bit to tie it in with Asian baked Salmon. 

This is seriously a power packed meal, you have veg, brown rice, bok choy, omega 3 fatty acids from the salmon. This is a really well balanced meal and super filling at the same time. 

Ingredients: - 

For the Rice

1 Cup of Tastic Rice (Brown Rice)

1 Onion Finely Sliced

1 Green pepper chopped

1/2 Tomato roughly chopped

2 TBLS Olive Oil

1 TBLS Soy Sauce 

2 Clove of garlic Finely grated

For the Salmon Marinade

1 Bunch Shallots

1 Bunch of Bok Choy

1/2 Bunch Coriander

2 TBLS of Manuka Honey warmed up 

Dark Soy Sauce

Light Soy Sauce

1/2 inch of ginger finely grated

2 Cloves of garlic finely grated

Juice of 1/2 lime

Method: - 

Preheat the oven to 180 degrees. Place the rice in a pot of boiling water and cook, strain the rice but do not rinse under cold water, you still want the rice to remain starchy. 

In a non stick pan place the olive oil, onions, garlic and pepper and cook until tender. Before the pepper starts to brown add the chopped tomato and cook until mushy. Add the Soy sauce and rice. At this point give it a taste and see whether you need to add more soy sauce (this will add saltiness to the dish so do not add any additional salt). Let it cook the bottom starts to crisp once you see the rice starting to crisp remove it off the stove other wise it will burn really quickly.

For the fish, place the ingredients except the honey into a blender and mix till a course but runny marinade is formed. Warm the honey slightly just so that it is runny and pour this over the salmon. Use your hands to ensure the fish is well coated in honey and than add the marinade. You could leave this to marinade overnight or even for just 30 minutes. 

Place the bok choy at the bottom of the baking tray and place the salmon on top. Bake for roughly 20 - 25 minutes depending on how cooked you like your salmon, I prefer to have salmon that is well done so I usually keep it in for 30 minutes.