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

Active: 35 min Total: 35 min

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (25)
Gluten-free (3)
Paleo (2)
Vegetarian (1)

13 reviews

Sautéed bok choy with ginger, garlic and soy sauce. Whole meal was excellent

By: Kelly
Posted: Feb 08, 2016
Diet: Original
0 Helpful

I typically like 5 spice mix, but it overpowered the salmon. Based on other reviews, I sauteed the bok choy with garlic, ginger, and Tamari. It was okay.

By: Meghan
Posted: Nov 03, 2015
Diet: Gluten-free
0 Helpful

Salmon was great! Bok choy could have been better

By: Marissa
Posted: Oct 27, 2015
Diet: Original
0 Helpful

Salmon skewers were fantastic but my bok choy was way overcooked. I'll probably use the same ingredients and throw it in a saute pan quickly next time.

By: Jae
Posted: Aug 27, 2015
Diet: Original
0 Helpful

I think I don't like five spice. The smell of it is kind of strange to me. And the bok choy was kind of soggy... not sure if that was the cook's fault or the recipe's.

By: Marabeth
Posted: Feb 03, 2014
Diet: Original
0 Helpful

This was sooo good! Definitely making this again!

By: Andrea
Posted: Jan 14, 2014
Diet: Original
0 Helpful