This dish is inspired by my travels in Asian countries, using basic ingredients like soy sauce, sesame oil, which bring an umami-rich depth, and bok choy for a healthy green.

Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the ...

In the time it takes for this tasty salmon to roast you can make the quick saute of mushrooms and bok choy for these quick, weeknight rice bowls. In lieu of rice, use your favorite grain or even ...

For the salmon: In a large non-stick skillet off of the heat, whisk together all of the ingredients except for the salmon and water. Arrange the salmon in the skillet, flat-side up. Cook over ...

Directions. Bring a large pot of salted water to a boil over high heat. Add pasta and cook about 2 minutes less than time specified on package. Drain and reserve 1 cup pasta cooking water.

Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skin side up. Cook over high heat until golden and crusty, 2 to 3 minutes.

Whatever the reason, we’re making this recipe for soy-ginger salmon bowls with coconut rice on repeat. It’s ready in 35 minutes and bursting with savory-salty-sweet flavor.