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Fish, Meal soups and plant based

Steamed salmon with ginger, bok choy and rice

Steamed salmon with ginger, bok choy and rice is a complete meal for 4, ready in 30 minutes, easy to make, for about €4.50 per person. The key is steaming the salmon gently so it stays moist, and using freshly grated ginger in the soy sauce so you never get a stringy piece.

Steamed salmon scented with ginger, crisp bok choy and rice, it's light but still comforting, you're going to love it.

Steamed salmon with ginger, bok choy and rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Steaming keeps the salmon tender all the way through, it stays slightly pearly in the center and flakes apart with almost no effort. The ginger, garlic and sesame sauce wakes it up just enough without covering up the fish's own flavor. Sauteed bok choy adds the crunch the dish would otherwise miss, and the rice soaks up the extra sauce so nothing goes to waste on the plate.

This is the kind of weeknight dinner you reach for when you want something light without giving up on flavor. Mon Chou suggests it for the nights when you want to feel good after eating, without ending up with a sad bowl of salad. Adults who like gentle Asian flavors tend to love it most, it's a bit less of a sure bet for kids used to plainer tastes.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • Bok choy 1
  • Fresh ginger 30 g
  • Garlic 2 cloves
  • Scallion 2

Pantry

  • Riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 4 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Sesame seedsoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Soy, Sesame

The step by step recipe

  1. Mix the soy sauce with the grated ginger, chopped garlic and sesame oil.

    Make a bit of extra sauce, it's also great spooned over the rice.

  2. Set the salmon fillets in a steamer basket over simmering water and brush them with half of the sauce. 12 min

    Don't cover too tightly, steam needs room to circulate around the fish.

  3. Cook the rice in a large pot of salted water, then drain. 11 min

    Rinse it before cooking so the grains stay nicely separated.

  4. Cut the bok choy into strips and stir fry it in sunflower oil over high heat for a few minutes with a bit of pepper. 4 min

    Separate the firmer white parts from the leafy green parts, and add the white parts to the pan first.

  5. Serve the salmon over the rice with the bok choy, spoon over the remaining sauce and sprinkle with sesame seeds and sliced scallion.

    The salmon is ready when it just starts to flake and stays slightly pearly in the center.

Our tips to get it right

  • Pick salmon fillets of the same thickness so they all finish steaming at the same time.
  • Keep the water under the steamer at a gentle simmer rather than a rolling boil, the fish cooks more evenly that way.
  • Slice the scallions at the very last minute so they keep their crunch and bright color on top of the dish.

The variations

  • Swap the salmon for cod or pollock for a milder tasting fish.
  • For a vegetarian version, replace the salmon with firm tofu blocks, brushed with the same sauce before steaming.
  • For a faster version, use precooked rice warmed through in a few minutes and saute the bok choy while the salmon steams.

What to serve it with

  • A clear ginger broth to start
  • A Japanese style cucumber salad
  • A light green tea

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days. Cooked salmon doesn't freeze well, it's best eaten fresh. Reheat gently, either steamed again or covered in a pan with a splash of water so the fish doesn't dry out.

Questions about this dish

Can I cook the salmon without a steamer basket?

Yes, set the fillets on a metal colander placed over a pot of simmering water and cover with a lid or foil. The idea stays the same, steam needs to circulate freely around the fish.

What kind of rice works best here?

Plain white rice works perfectly, it soaks up the ginger soy sauce well. Basmati or short grain Japanese style rice also work fine depending on what you have on hand.

Can I make the sauce ahead of time?

Yes, mix the soy sauce, ginger, garlic and sesame oil the day before and keep it in the fridge. It actually tastes even better after sitting for a few hours.

How do I know the salmon is cooked through?

The salmon is ready when it flakes easily with a fork and stays slightly pearly in the center. Medium thick fillets usually need about 12 minutes of steaming.

How long does it take to make a steamed salmon with ginger, bok choy and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a steamed salmon with ginger, bok choy and rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steamed salmon with ginger, bok choy and rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, sesame. Always check the labels of the products you buy.

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