Apricot-Ginger Glazed Salmon with Coconut Rice, Bok Choy and Toasted Cashews

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until it runs almost clear. Place it in a saucepan with the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, make the glaze by mixing the apricot jam, grated ginger, 2 minced garlic cloves, soy sauce, lime juice, lime zest, rice vinegar, red pepper flakes if using, and 60 ml (1/4 cup) water in a bowl. Set aside.

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   3. Pat the salmon fillets dry with paper towels and season both sides with the remaining 1/4 teaspoon salt and the black pepper.

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   4. Heat a large skillet over medium heat and add the cashews. Toast for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

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   5. In the same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the bok choy with a pinch of salt and sauté for 2 minutes. Stir in 1 minced garlic clove and the sesame oil, then cook 1 minute more until the bok choy is tender but still vibrant. Transfer to a plate and set aside.

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   6. Add the remaining 1 tablespoon vegetable oil to the skillet and heat over medium-high heat. Cook the salmon for 3 to 4 minutes on the first side and 2 minutes on the second side, until golden.

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   7. Lower the heat to medium-low and pour the glaze into the skillet around the salmon. Cook for 2 to 4 minutes, spooning the sauce over the fish, until the sauce thickens and the salmon reaches an internal temperature of 145°F / 63°C.

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   8. Fluff the coconut rice with a fork and divide among four plates. Top with the sautéed bok choy and the glazed salmon. Spoon the pan sauce over everything.

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   9. Finish with the toasted cashews and sliced scallions. Serve hot with extra lime wedges if desired.