Ponzu honey glazed salmon, Chinese bok choy with caramelized hemp seed and brown rice

Preparation

Whisk Ponzu sauce, honey, ginger, and garlic together until honey dissolves. Place salmon fillets in the marinade. Allow marinating for at least 10 minutes, preferably for 30.

Cook brown rice according to instructions on the bag, typically needs 20-30 min. Preheat oven to 160C. Mix hemp seed with 20 gr Ponzu and lay in a single layer on a flat baking tray. Stir after 8 minutes and cook for additional 4, 12 minutes in total. Cool Slice bok choy and peppers in 2 cm wide slices. Using a large knife, slice corn kernels off the cob.

Heat wok with oil and quickly stir fry bok choy, peppers and corn kernels. After 1 min, add the salmon marinade and cook until vegetables are tender, another 3 min. Remove from heat. Preheat grill to high. Put the salmon under the grill without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness. Grills differ a lot in power so pay close attention not to burn the fish.

Sprinkle each salmon filet with the crunchy hemp seed. Arrange vegetables on plates, top with the salmon fillets, and serve with cooked brown rice.