We always like a little crunch, so we added quick-sautéed bok choy over the top. Cook, relax, and enjoy!

What you’ll need:
½ cup brown sushi rice
1 oz ginger
1 small long red chile
1 large shallot
2 heads baby bok choy (5-7 oz total)
1 stalk lemongrass (1-1.5 oz)
1 SMALL can coconut milk (5.46 oz Thai Kitchen)
1 tsp fish sauce (0.18 oz)
2 6-oz skinless fillets wild salmon
1 lime
coarse salt
safflower or vegetable oil

Equipment:
medium pot
small saucepan
rimmed baking sheet
strainer

Recipe steps:

1. Cook rice
   Preheat oven to 375°F. Bring a medium pot of salted water to a boil. Add rice and cook until tender, 25–30 minutes. Drain and set aside covered.

2. Prep ingredients
   Slice ginger into ½-inch pieces. Thinly slice red chile. Peel and thinly slice shallot. Thinly slice bok choy on the bias; wash and spin dry. Remove outer layers from lemongrass and then coarsely chop.

3. Make broth
   Place ginger, half of the chile (or less depending on heat preference), lemongrass, coconut milk, and ½ cup water in a small saucepan over medium-low heat. Bring to a low simmer and cook, stirring occasionally, until fragrant, 15–20 minutes. Strain, discard solids, and return broth to pot. Stir in fish sauce and cover to keep warm.

4. Cook salmon
   Rub salmon with 1 teaspoon oil and season with salt. Bake until just cooked through, about 10 minutes.

5. Cook vegetables
   Meanwhile, heat 1 tablespoon oil in a skillet over medium-high. Add shallot and cook, stirring, until softened and golden, about 3 minutes. Add bok choy and cook, stirring, until wilted, about 1 minute. Season with salt.

6. Finish
   Divide rice among bowls and top with salmon and vegetables. Ladle in the broth and garnish with remaining red chile if desired. Serve with lime wedges on the side for squeezing over. Enjoy!

See what else is cooking this week!