Light Soy-Glazed Salmon and Rice Bake with Mushrooms and Bok Choy
Why This Recipe Works
With our soy-glazed salmon and rice bake recipe, we wanted to create an Asian-inspired one-dish meal. We began by developing a flavorful sauce made with a foundation of dry sherry, chicken broth, soy sauce (low-sodium, of course), rice vinegar, and chili sauce. We chose red peppers and bok choy, fairly firm vegetables that could withstand high heat, and blanched them briefly to bring out their flavor. To unite the dish’s components, we boiled long-grain white rice until just tender in the vegetables’ blanching water, then drained it and combined it with the vegetables, transferring the mixture to our baking dish, and we laid the salmon on top of the rice, pouring the soy sauce mixture over the salmon.