fusion

Tamarind Glazed Salmon with Wild Rice and Charred Bok Choy

Name: Tamarind Glazed Salmon with Wild Rice and Charred Bok Choy
Yield: 1 serving
Cuisine: fusion
Ingredients: 156 g salmon fillet; 51 g wild rice (dry); 184 g bok choy, halved lengthwise; 11 g tamarind concentrate; 15 g soy sauce; 13 g honey; 7 g ginger, grated; 5 g sesame oil; 414 g water

This pan-seared dish pairs salmon fillet with wild rice, bok choy, halved lengthwise and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

62 g Carbohydrates

27 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

156g salmon fillet 324 kcal
51g wild rice (dry) 186 kcal
184g bok choy, halved lengthwise 37 kcal
11g tamarind concentrate 8 kcal
15g soy sauce 11 kcal
13g honey 40 kcal
7g ginger, grated 6 kcal
5g sesame oil 44 kcal
414g water 0 kcal

Cooking instructions

wild rice (dry)water
Rinse wild rice. Simmer wild rice in water until tender, 35 to 45 minutes; drain well.
tamarind concentratesoy saucehoneyginger
Mix tamarind concentrate, soy sauce, honey, and grated ginger in a small bowl.
salmon filletsesame oil
Pat salmon dry and season lightly with black pepper. Heat a nonstick skillet over medium-high heat with 1 tsp sesame oil.
salmon fillettamarind concentrate
Sear salmon 3 to 4 minutes skin-side down (or first side), flip, then spoon on the tamarind glaze. Cook 2 to 4 minutes more until just cooked through.
bok choysoy saucewater
In the same pan, add bok choy with a splash of water. Cook 2 to 3 minutes to char and wilt; season with a little soy sauce if needed.
salmon filletwild rice (dry)bok choy
Serve glazed salmon over wild rice with charred bok choy.