Seared Salmon and Greens

Everyday Food editor Sarah Carey shows you how to make a heart-healthy one-pan dinner that your family will love and gives you tips on searing salmon so it’s perfectly done.

Seared Salmon and Greens

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Ingredients

1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon agave nectar (optional)
4 teaspoons canola or peanut oil
4 salmon fillets (4 to 5 ounces each)
Coarse salt and ground pepper
2 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), cored and chopped

Directions

Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.
In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.

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Seared Salmon and Greens

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