Gingered Salmon Over Black Rice With Bok Choy

• 1 cup black Japonica rice
• Pinch of salt
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons grated fresh ginger
• 2 teaspoons pure maple syrup
• 2 teaspoons seasoned rice vinegar
• 2 teaspoons mirin
• 1 1/2 teaspoons olive oil
• 1 shallot, minced
• 2 heads baby bok choy, halved
• 1 teaspoon canola oil
• 2 6-oz. wild salmon fillets
• 1 teaspoon black sesame seeds
• 2 teaspoons chopped scallions

1. In a pan, bring rice, salt and 2 cups water to a boil over high heat. Cover, reduce heat to low and simmer until water has absorbed, 40 to 45 minutes. Fluff and set aside.
2. In a bowl, whisk soy sauce, ginger, maple syrup, vinegar and mirin.
3. When rice has 15 minutes left to cook, heat olive oil in a large saute pan over medium-high heat. Saute shallot for 1 minute. Reduce heat to medium. Add bok choy; cook for 2 minutes per side. Transfer bok choy to a plate. Wipe pan clean.
4. In same pan, heat canola oil over medium-high heat. Add salmon and half of soy-ginger mixture. Cook fish for 4 minutes per side. Transfer to plate with bok choy. Warm remaining soy-ginger mixture in pan over medium heat.
5. Divide rice between 2 plates. Top with salmon and bok choy. Sprinkle with sesame seeds and scallions. Drizzle with warmed sauce.
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black japonica rice, salt, soy sauce, ginger, maple syrup, rice vinegar, mirin, olive oil, shallot, choy, canola oil, wild salmon, black sesame seeds, scallions

Taken from www.myrecipes.com/recipe/gingered-salmon-black-rice (may not work)