Marinated Salmon with Bok Choy and Rice

Holy crap, this was so delicious!!! The salmon is marinated in soy sauce, garlic, ginger and lime juice and is baked with the marinade and topped with green onions and mushrooms. The bok choy is sauteed in a pan with some garlic and the rice is thrown in so that the flavors can comingle. How does THAT sound?




This is the salmon marinade. You'll want to marinade for at least 2 hours and maximum of six. Be wary of your tastes. This marinade is very potent.

Marinade:
1 1/2 cups of soy sauce
1/2 cup of teriyaki sauce
6 or 7 cloves of garlic chopped
1 tablespoon of ginger chopped or grated
juice of 1/2 of a lime
Pepper
Red pepper flake

Add all of this in a pan and simmer on low heat for ten minutes. If it reduces too much add in some more water. The point of this is to infuse the sauce with the garlic and ginger. When this is done set it off to the side.

Salmon:
A filet of salmon will feed about three people with meal-sized portions. Line a baking dish with aluminum foil and place the fish in the middle, skin face down. So first, poke your salmon full of holes with a fork . Make sure you go most of the way through. Pour your marinade over the fish and use a basting brush to make sure it gets in all of the holes. Top with the mushrooms and green onions. Brush some of the marinade over the mushrooms to lightly coat them. Fold the aluminum foil around the fish and shrooms to make a little package so that all of the marinade stays close to the meat.

Cook the fish at 400 degrees for about fifteen minutes. Fish turns opaque when cooked. Check the middle of the meat for doneness. Cook for longer if necessary.

Bok Choy:
Wash thoroughly and chop roughly, include the white stalks. Roughly chop some garlic. Heat up a pan with a little olive oil. Add bok choy, garlic and salt and pepper to taste. When the leaves have begun to wilt and the white stalks soften but still retain their crunch. Add in fully cooked brown rice and mix with the bok choy. And... serve!