Recipes Ingredients Seafood Recipes Salmon Recipes Seared Salmon and Greens 4.2 (31) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff. Ingredients 1 cup brown rice ¼ cup soy sauce 3 tablespoons fresh lime juice 1 teaspoon finely grated peeled fresh ginger ½ 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 ½ 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. Cook's Notes Brown rice takes about 45 minutes to cook, so start it ahead of time. Agave nectar is a alternative to sugar that rounds out the flavor of the sauce. Print