Quick Soy-Honey Glazed Salmon with Green Beans and Rice

Step 1: Prep the ingredients. Cut 200g of baby bok choy in half lengthwise, wash thoroughly to remove any dirt, and pat dry. Peel and finely mince 1 garlic clove. Pat 2 raw salmon fillets (150g each) dry with a paper towel and season both sides with a pinch of salt and black pepper.

Step 2: Sauté the bok choy. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Place the bok choy cut-side down in the pan and cook for 2 to 3 minutes until lightly charred. Flip the bok choy, add 2 tbsp of water to the pan, cover immediately, and steam for 2 minutes until tender-crisp. Transfer the bok choy to a plate and cover to keep warm.

Step 3: Sear the salmon. In the same skillet, heat another 1 tbsp of vegetable oil over medium-high heat. Place the 2 seasoned salmon fillets flesh-side down in the hot pan. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms. Carefully flip the salmon fillets over and cook for an additional 2 minutes.

Step 4: Glaze the salmon. Lower the heat to medium-low. Add 1 minced garlic clove, 2 tbsp of soy sauce, and 2 tbsp of honey to the pan around the salmon. Simmer for 1 to 2 minutes, constantly spooning the bubbling glaze over the salmon until the sauce thickens into a glossy coating. Remove the pan from the heat.

Step 5: Heat the rice. While the salmon is glazing, place 2 pouches of microwaveable jasmine rice in the microwave and heat according to the package instructions (about 90 seconds).

Step 6: Plate and serve. Divide the hot jasmine rice between two serving plates. Place the sautéed bok choy alongside the rice, and top with the glazed salmon fillets. Spoon the remaining soy-honey glaze from the pan over the salmon and bok choy before serving.