Vietnamese Caramelized Salmon Bowl with Rice and Bok Choy

Pan-seared salmon glazed with a sweet and savory Vietnamese-inspired caramel sauce, served over fluffy rice with tender sauteed bok choy. A flavorful and healthy weeknight meal.

Prep Time

15 minutes

Total Time

40 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.60/serving

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

British

Main Ingredient:

Fish•Rice

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

46-ozSalmon Fillets(Skin on or off, your preference)

£16.00

2tablespoonsVegetable Oil(For searing the salmon and bok choy)

£0.10

1lbBok Choy(Chopped)

£2.50

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Minced)

£0.20

4cupsCooked Rice(Jasmine or brown rice works well)

£2.00

3tablespoonsFish Sauce(Adds umami flavor)

£0.25

2tablespoonsSoy Sauce(Use gluten-free if needed)

£0.15

3tablespoonsBrown Sugar(Packed)

£0.10

1tablespoonRice Vinegar(Adds acidity and balances the sweetness)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for a touch of heat)

£0.05

2tablespoonsWater(For thinning the sauce if needed)

2Green Onions(Sliced, for garnish)

£0.50

Sesame Seeds(For garnish)

£0.30

Total Cost

£22.40

£5.60 per serving

Instructions

1.
Prepare the rice according to package directions. While the rice is cooking, prepare the salmon and bok choy.
2.
In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, red pepper flakes (if using), and water. Set aside.
3.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
4.
Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
5.
Pour the prepared sauce over the salmon in the skillet. Let it simmer for 2-3 minutes, spooning the sauce over the salmon to coat it evenly. The sauce will thicken slightly and caramelize.
6.
While the salmon is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium heat. Add the minced garlic and ginger and cook for 30 seconds, or until fragrant.
7.
Add the chopped bok choy to the skillet and saute for 3-5 minutes, or until the bok choy is tender-crisp. Season with salt and pepper to taste.
8.
To assemble the bowls, divide the cooked rice among four bowls. Top with the sauteed bok choy and a salmon fillet. Spoon the remaining caramelized sauce over the salmon and rice.
9.
Garnish with sliced green onions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

40g

15% of RDA

Fat

23g

33% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

14 g

16% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, marinate the salmon in a portion of the sauce for 30 minutes before searing.

If the sauce becomes too thick, add a tablespoon of water at a time until it reaches your desired consistency.

To add a textural element, sprinkle some toasted cashews or peanuts over the bowls before serving.

Customize the heat level by adjusting the amount of red pepper flakes.

Cooking Equipment

Large Skillet

Small Saucepan

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, marinate the salmon in a portion of the sauce for 30 minutes before searing.

If the sauce becomes too thick, add a tablespoon of water at a time until it reaches your desired consistency.

To add a textural element, sprinkle some toasted cashews or peanuts over the bowls before serving.

Customize the heat level by adjusting the amount of red pepper flakes.

Vietnamese Caramelized Salmon Bowl with Rice and Bok Choy

Ingredients

Instructions