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Variation Ginger and Soy Glazed Salmon with Bok Choy and Coconut Rice



4 portion(s)

Ginger and Soy Glazed Salmon with Bok Choy and Coconut Rice

  • 4 fillets salmon fillets, fresh
  • 2 clove garlic
  • 2 level tablespoons fresh ginger
  • 1/2-1 small red chilli
  • 1 zest of 1 lemon
  • 1 tablespoon coriander leaves
  • 1 tsp olive oil
  • 60 grams orange juice
  • 60 grams soy sauce (or tamari)
  • 60 grams honey
  • 400 grams coconut milk
  • 500 grams water
  • 350 grams Jasmine rice (or basmati)
  • 1-2 bok choy, chopped into pieces
  • chopped vegetables, (optional) eg capsicum, broccoli, cauliflower, thinly sliced carrots
  • 6
    Preparation 40min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Ginger and soy glazed salmon with bok choy and coconut rice.
  1. 1. Place garlic, ginger, red chilli,zest from lemon and coriander leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

    2. Add olive oil and sauté 2 min/100˙C/speed 1.

    3. Add orange juice and cook 1 min/ 100˙C/speed 1.

    4. Add soy sauce (or tamari) and honey. Cook 2 min/100˙C/speed 1. Set aside sauce. Do not wash mixing bowl.

    5. Place coconut milk and water into mixing bowl. Weigh and wash rice.

    6. Insert basket with rice and place bok choy cut up in Varoma dish, and salmon fillets on Varoma tray. Optional - add some vegetables to both layers of Varoma - ensure some holes are left uncovered in Varoma dish so that steam can pass through to top layer of Varoma. Or use the Thermomix Varoma trivette to facilitate the steam to come through to the top layer.

    7. Put half the sauce on top of salmon and steam 14 min/ Varoma/speed 3.

    8. Remove Varoma dish, then remove mixing bowl lid and stir rice. Replace mixing bowl lid and place Varoma back on top, turn over salmon and distribute the rest of the sauce on top of salmon and steam 5-8 min/Varoma/speed 3 (or until rice is cooked through).

    9. Serve rice with salmon on top of bok choy and vegetables.

Accessories you need

  • Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
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This is a variant of a similar recipe on the recipe community. My changes - I've included bok choy in ingredient list, amended amounts of coconut milk and water, and reduced rice to 350g (this amount of rice as a maximum seems to work better for me when cooking rice in the basket).
To make this a vegetarian/vegan dish, omit the salmon and use more veggies in the Varoma - use both layers (eg broccoli, cauliflower, capsicum, thinly sliced carrots). Use an alternative sweetener (eg maple syrup) to make the dish vegan.
I've also suggested to stir the rice part way through cooking it - sometimes I found it would stick and form a clump, and hence not cook evenly. Washing rice prior to cooking helps to reduce the chance of the rice clumping.
Make the sauce alone as a delicious sauce to go with stir fried vegetables.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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