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Crispy Seared Salmon with Baby Bok Choy and Black Rice

Name: Crispy Seared Salmon with Baby Bok Choy and Black Rice
Prep time: 10 min
Yield: 4 servings
Ingredients: 4 salmon fillets, skin-on; 2 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; 4 baby bok choy, halved; 2 scallions, sliced thinly (for garnish); 1 cup black rice; 2 cups water or gluten-free vegetable broth; Salt, to taste

Category:

Main Course

Difficulty: Easy

Serves:

4 people

Prep Time: 10 Minutes

Cook Time: 40.0

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

Perfectly crispy and tender salmon served over nutty black rice and lightly charred baby bok choy, garnished with fresh scallions—a simple, healthy, and flavorful meal.

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What You’ll Need:

Salmon and Vegetables

4 salmon fillets, skin-on
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
4 baby bok choy, halved
2 scallions, sliced thinly (for garnish)

Black Rice

1 cup black rice
2 cups water or gluten-free vegetable broth
Salt, to taste

Prepration for:Crispy Seared Salmon with Baby Bok Choy and Black Rice

Step 1/4

Rinse black rice thoroughly. Bring rice, water or broth, and a pinch of salt to a boil, then reduce heat, cover, and simmer until rice is tender, about – minutes.

Step 2/4

Pat salmon dry, season generously with salt and pepper. Heat tablespoon olive oil in a skillet over medium-high heat. Sear salmon skin-side down until crispy, about – minutes. Flip and cook another – minutes until cooked through.

Step 3/4

In another skillet, heat remaining olive oil and sauté baby bok choy cut-side down until lightly charred and tender, about – minutes. Season with salt and pepper.

Step 4/4

Serve salmon on a bed of black rice, with charred bok choy alongside. Garnish with sliced scallions.

Chef's Tips & Notes

For extra flavor, drizzle salmon with gluten-free tamari or coconut aminos.

Feel free to substitute bok choy with asparagus or broccoli.

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Crispy Seared Salmon with Baby Bok Choy and Black Rice

Directions

Step 1

Rinse black rice thoroughly. Bring rice, water or broth, and a pinch of salt to a boil, then reduce heat, cover, and simmer until rice is tender, about – minutes.

Step 2

Pat salmon dry, season generously with salt and pepper. Heat tablespoon olive oil in a skillet over medium-high heat. Sear salmon skin-side down until crispy, about – minutes. Flip and cook another – minutes until cooked through.

Step 3

In another skillet, heat remaining olive oil and sauté baby bok choy cut-side down until lightly charred and tender, about – minutes. Season with salt and pepper.

Step 4

Serve salmon on a bed of black rice, with charred bok choy alongside. Garnish with sliced scallions.

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Crispy Seared Salmon with Baby Bok Choy and Black Rice

What You’ll Need:

Salmon and Vegetables

Black Rice

Prepration for:Crispy Seared Salmon with Baby Bok Choy and Black Rice

Rinse black rice thoroughly. Bring rice, water or broth, and a pinch of salt to a boil, then reduce heat, cover, and simmer until rice is tender, about – minutes.

Pat salmon dry, season generously with salt and pepper. Heat tablespoon olive oil in a skillet over medium-high heat. Sear salmon skin-side down until crispy, about – minutes. Flip and cook another – minutes until cooked through.

In another skillet, heat remaining olive oil and sauté baby bok choy cut-side down until lightly charred and tender, about – minutes. Season with salt and pepper.

Serve salmon on a bed of black rice, with charred bok choy alongside. Garnish with sliced scallions.

Chef's Tips & Notes

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NEXT RECIPES

Double Chocolate Hemp Cookies (Gluten-Free, Soy-Free, Dairy-Free)

Golden Milk Cookies with Hemp Recipe (Gluten-Free, Dairy-Free, Soy-Free)

Gluten-Free Crispy Chicken Skewer with Dairy-Free Aioli and Black Rice Veggie Bowl

Rinse black rice thoroughly. Bring rice, water or broth, and a pinch of salt to a boil, then reduce heat, cover, and simmer until rice is tender, about – minutes.

Pat salmon dry, season generously with salt and pepper. Heat tablespoon olive oil in a skillet over medium-high heat. Sear salmon skin-side down until crispy, about – minutes. Flip and cook another – minutes until cooked through.

In another skillet, heat remaining olive oil and sauté baby bok choy cut-side down until lightly charred and tender, about – minutes. Season with salt and pepper.

Serve salmon on a bed of black rice, with charred bok choy alongside. Garnish with sliced scallions.

Need Some Help?

Categories

Quick Links

GET IN TOUCH