Wild Caught Scottish Salmon 5oz Fillet* (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Jasmine Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

2. 2

   Cook the Salmon

   While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillet with salt, black pepper, and lemon juice. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.

3. 3

   Sauté the Bok Choy

   In the same skillet, add another tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the bok choy and sauté for about 3-4 minutes until wilted and tender. Season with salt and pepper to taste.

4. 4

   Plate the Dish

   To serve, place a generous scoop of jasmine rice on each plate. Top with the sautéed bok choy and then the salmon fillet. Drizzle with tomato jam around the plate for added flavor and presentation.