Wasabi Lime Salmon

Wasabi Lime Salmon

over Soy-Simmered Rice with Baby Bok Choy

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It’s not often that you see wasabi outside of a sushi plate. But the sinus-clearing condiment can be used to add an unexpected lift to all sorts of dishes—like this meal of pan-seared salmon and bok choy over soy sauce–infused rice, which is taken from basic to bold with a wasabi lime dressing. Just be sure to add the paste to taste; you want it to have a kick, not a wallop.

Tags:Eat FirstGluten-freeSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Skin-on Salmon


2 unit

Baby Bok Choy

1 unit

Veggie Stock Concentrate

½ cup

Jasmine Rice

1 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 thumb


2 clove


1 teaspoon

Wasabi Paste

2 tablespoon



2 unit


1 unit


Not included in your delivery

2 teaspoon

Vegetable Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate55 g
Sugar4 g
Dietary Fiber4 g
Protein44 g
Cholesterol85 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Bring ¾ cup water, stock concentrate, and soy sauce to a boil in a small pot. Once boiling, add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Wash and dry all produce. Cut off and discard root ends of bok choy, then separate into individual stalks. Thinly slice scallions, keeping greens and whites separate. Halve lime. Cut one half into wedges. Peel, then finely grate ginger. Grate garlic.


In a small bowl, combine mayonnaise, a squeeze of lime juice, a pinch of garlic, a pinch of ginger, and wasabi paste (to taste—start with a pinch and go up from there). Stir in 2 tsp water (TIP: Add more water as needed to give dressing a drizzly consistency.) Season with salt and pepper.


Heat a drizzle of oil in a large pan over medium heat. Add scallion whites, remaining garlic, and remaining ginger. Cook, tossing, until slightly softened, 1-2 minutes. Add bok choy and 1 TBSP water. Cook, tossing, until leaves wilt, 2-3 minutes. Season with salt and pepper. Remove mixture from pan and set aside, covering with aluminum foil to keep warm.


Heat a drizzle of oil in same pan over medium-high heat. Season salmon all over with salt and pepper. Add to pan skin-side down. Cook until skin is crisp and browned, 5-6 minutes. Lower heat to medium and flip salmon. Cook until opaque throughout, another 3-4 minutes.


Divide rice between plates. Top with bok choy and salmon. Drizzle with dressing and garnish with scallion greens. Serve with lime wedges on the side for squeezing.