Grilled Salmon with Bok Choy

Summer is in full force at my house. Which means I am cramming in everything I can to be outside – biking, hiking, camping, swimming, tennis (lots of tennis), golfing, working in my vegetable garden, and going to Rockies games when they are home. How about you? What types of activities do you enjoy in the summer? Feel free to leave a comment below.

Since I’m on the go a lot, most of my cooking in the summer involves grilling – it’s outside, it’s quick, doesn’t heat up the kitchen, and is usually a lighter meal. So today I would like to give you one of my favorite recipes – Grilled Salmon with Bok Choy. You get your omega 3’s with the salmon which help with memory, hair, nails, and skin, it’s a lighter meal with a delicious veggie – Bok Choy.

If you’ve never tried Bok Choy it looks like romaine lettuce on top and large celery on the bottom. It closely resembles cabbage and was originally cultivated in China. It has unlimited health benefits such as an excellent source of Vit C, A, and K which helps boost your immune system, provide antioxidant protection, as well as potassium for healthy muscle and nerve and muscle function. I use it in soups, raw in salads, and stir fry. I hope you enjoy it! Off to play tennis!

Ingredients:

1 lb wild-caught salmon
Extra-virgin olive oil in spray pump bottle
Several sliced lemon wedges
1 cup black rice (also called “Forbidden Rice, in specialty food markets)
1 bunch baby bok choy
4 slices pineapple rings

Directions:

Rice: Prepare the black rice according to package. (You can either soak it overnight for optimal digestion or simply wash it well 2-3 times and drain). Place rice in a pot with 2 cups water and a couple of pinches of sea salt. Cover with a tight-fitting lid, bring to a boil and reduce to simmer. If you are using soaked rice, check for doneness after 20 minutes, and drain any excess water. Otherwise leave rice to cook for 50-60 minutes. The rice should be soft, yet chewy. (You can also use a rice cooker).

Salmon: Preheat grill for medium heat. Lightly oil grill with coconut oil (high heat). Cook salmon for 6 – 8 minutes per side, or until the fish flakes easily with a fork.

Grilled pineapple: Place pineapple slices (or wedges) on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple looks done but not burned.

Blanched Bok Choy:
Bring water to a rolling boil. Add bok choy and cook for 3 – 4 minutes. Drain and run under cool water to stop the cooking.

Serve salmon with lemon. Bon Appetit!