Slow-Roasted Salmon with Bok Choy and Coconut Rice Recipe

Ingredients

• 8 (6 ounce) salmon fillets
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 2 cups uncooked basmati rice
• 1 1/2 cups light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup chopped green onions
• 2 teaspoons canola oil
• 16 cups bok choy, trimmed and cut into 1 1/2 inch pieces (about 4 pounds)
• 1 tablespoon minced peeled fresh ginger
• 1/2 cup sake (rice wine)
• 1/3 cup fresh lime juice
• 1/4 cup seasoned rice vinegar
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 1/2 teaspoon red curry paste (such as Thai Kitchen)