A Mouthwatering Seafood Dinner Recipe With Brain-Boosting Perks
A level-up from your traditional salmon dish.
Koichiko
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January 15, 2025 We carefully vet all products and services featured on mindbodygreen using our Our selections are never influenced by the commissions earned from our links. Salmon is such a nutritious and versatile fish to cook. For this recipe, the salmon is grilled for a fire-roasted flavor and placed on a bed of vegetable-flecked brown rice. Quickly cooked baby bok choy adds color to the plate, and the dish is finished with pineapple glaze. 
Ingredients
Makes 4 servings
For the glaze
8 ounces fresh pineapple, peeled, cored, and chopped½ red bell pepper, seeded and chopped¼ cup diced celery1 teaspoon finely chopped green onion, white part only½ teaspoon minced fresh ginger2 tablespoons light brown sugar1½ cups pineapple juice, plus more, if needed1 tablespoon rice wine vinegar
For the dish
2 cups cooked brown rice 4 (4-ounce) salmon fillets, skin on and pin bones removedFine sea salt2 tablespoons expeller-pressed grapeseed oil¼ cup thinly sliced green onions, plus more for garnish½ cup vegetable stock or vegetable broth2 tablespoons chopped cilantro 6 baby bok choy, halved lengthwise
Instructions
For the salmon
To make the pineapple glaze, put the pineapple, bell pepper, green onion, ginger, and brown sugar in the container of a high-speed blender. Blend to finely chop the ingredients. Add 1½ cups of the pineapple juice and vinegar. Blend until smooth. Add additional pineapple juice if needed to make a nice sauce consistency. Set aside until ready to use. Have the rice cooked and cooled so it is ready to stir fry. Heat the grill to medium-high. Heat the oven to 250°F. Have a wide saute pan filled two-thirds full with water. Just before grilling, bring water to a simmer. Season the salmon fillets with salt and pepper. Place the salmon flesh-side down on the hottest part of the grill and sear for 2 to 3 minutes depending on the thickness of the fillets. Turn the fillets and cook the other side for 2 minutes longer. Transfer the salmon to a rimmed sheet pan and place in the oven to finish cooking, just until medium-rare, about 5 minutes longer.
For the stir fry rice
Heat a wok or large skillet over medium-high heat, add the oil, and swirl to coat the bottom of the pan. Add the bell pepper, celery, and green onions. Saute until barely cooked, 1 minute. Add the rice and saute for 1 minute. Add the vegetable stock and cook until the vegetable stock is absorbed into the rice, about 3 minutes. Gently stir the cilantro, and season to taste with salt and pepper. While the stock is reducing, cook the baby bok choy in the simmering water until it's bright green and crisp-tender, about 2 minutes. Drain on paper towels.
To serve
Spoon the rice onto the bottom of 4 warmed plates or shallow bowls. Place a fillet of salmon on top. Arrange the bok choy around the salmon and then drizzle 3 tablespoons of the pineapple glaze over the top of the salmon. Garnish with green onions and serve immediately.
