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Five Spice Salmon Kebabs {Favorites}
with oven-steamed bok choy and rice

Active: 35 Total: 35

For favorites week we're pairing these much-loved salmon kebabs with oven-steamed bok choy. While your bok choy is steaming, get out your grill pan and make a quick pot of rice for a balanced and filling meal. 



Oven-steamed bok choy:
  • Bok choy - 1 lb , halved ((baby bok choy is fine))
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 1/2 Tbsp
  • Water - 1/4 cup
Five-Spice Salmon and Lemon Kebabs:
  • Skewers - 8
  • Salmon - 1 1/2 lbs , cubed
  • Lemons - 2 , sliced thinly into rounds
  • Chinese five spice - 1 tsp ((spice blend))
  • Soy sauce, low-sodium - 1 Tbsp
  • Rice vinegar - 1 tsp
  • Toasted sesame oil - 2 tsp
  • Cooking oil - 1 tsp
Rice (1 cup):
  • Rice - 1 cup , brown or white


  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead) 

  2. Bok choy - Slice in half lengthwise and then wash and dry. 

  3. Skewers - Soak in water. 

  4. Salmon - Rinse and dry fish. Chop into 1" (2.5 cm) cubes (It's OK if some pieces can't be perfectly cubed. We'll just fold them over when skewering.). Toss with salt & pepper. 

  5. Lemon - Slice as thinly as possible. 

  6. Sauce for kebabs - Mix together five spice, soy sauce, rice vinegar, sesame oil, and cooking oil. (Can be done up to 5 days ahead) 

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  1. Preheat oven to 500F (260C) degrees. 

  2. {For bok choy} Pour soy sauce, rice vinegar, and water into a rectangular baking dish. Place bok choy cut-side down. Seal tightly with foil and then roast for 12 to 15 minutes. Bok choy will be softened but still crunchy when done. 

  3. Assemble each kebab with two skewers making 4 kebabs (When you use just one, ingredients often roll around, making it hard to flip efficiently). Alternate salmon cubes and lemon, folding lemon slice in half. Brush both sides with sauce. 

  4. Preheat a grill pan over medium-high heat. Add salmon kebabs and sear on both sides for about 3 to 4 minutes. Enjoy over rice with steamed bok choy. (BTW, you can eat the lemons on the kebabs!) 



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