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5-Minute Microwave Salmon Rice Bowl

5 from 4 votes

If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave!

Prep Time: 1

Cook Time: 5

Total Time: 6

Yield: 1 servings

Course: Dinner, Lunch

Cuisine: Asian

Ingredients

1/2 cup frozen brown rice
1 tablespoons sweet red chili sauce
1/2 teaspoon Sriracha sauce
1/4 teaspoon fresh grated ginger
6 ounce piece salmon filet
1 baby bok choy (halved lengthwise)
pinch kosher salt
1 teaspoon sesame oil

Instructions

Place frozen rice in a medium shallow anyday dish (or microwave safe dish), making sure to lift the vent and microwave on high 2 minutes.
Meanwhile, In a small bowl combine red chili sauce sauce, sriracha and ginger.
Remove from microwave and stir, place the halved baby bok choy on the edges of the bowl.
Place the salmon filet skin side down in the center.
Top everything with a pinch of salt. Drizzle the sesame oil over the bok choy.
Brush the sauce over the salmon and cover, vented.
Microwave 3 to 4 minutes, until the salmon is cooked through. I usually do 3 minutes for one piece.

Nutrition

Serving: 1bowl, Calories: 533kcal, Carbohydrates: 51g, Protein: 48.5g, Fat: 18g, Saturated Fat: 2.5g, Cholesterol: 93.5mg, Sodium: 856mg, Fiber: 10g, Sugar: 19.5g

- WW Points: 5

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