Warm jasmine rice bowl with tamari-plum glazed salmon, braised bok choy, and quick pickled carrot

Instructions

1. 1

   1. Place the jasmine rice in a saucepan with 420 ml (1 3/4 cups) water and a pinch of salt. Bring to a boil, reduce to very low heat, cover, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, make the quick pickled carrot: mix 30 ml (2 tbsp) rice vinegar, the sugar, and 2 g (about 1/3 tsp) salt in a bowl until dissolved. Add the carrot ribbons, toss well, and let stand for 15 minutes.

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   3. For the glaze, combine the chopped plums, tamari, honey, ginger, garlic, 15 ml (1 tbsp) rice vinegar, and 60 ml (1/4 cup) water in a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring, until the plums break down and the sauce thickens slightly. Blend or mash with a spoon for a rustic texture.

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   4. Pat the salmon dry with paper towels and season with the remaining salt and black pepper. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the salmon for 2 to 3 minutes per side. Add half of the glaze and cook 1 minute more, basting the fish until glossy and just cooked in the center, or until it reaches a safe internal temperature of 145°F (63°C). Remove and set aside.

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   5. In the same skillet, add the remaining vegetable oil. Add the bok choy and cook for 1 minute. Stir in 2 to 3 tablespoons of the remaining glaze and 2 tablespoons of water, cover, and braise for 2 to 3 minutes until tender but still bright green.

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   6. Divide the jasmine rice among 4 bowls. Top with the braised bok choy and glazed salmon. Add the drained pickled carrot.

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   7. Finish with scallions, toasted sesame seeds, and spoon a little of the remaining glaze over the top before serving.

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   8. If you prefer to reheat the salmon in the oven, place it in a baking dish and warm at 350°F (175°C) for 4 to 6 minutes, just until heated through without drying it out.