Slow-Roasted Salmon With Bok Choy And Coconut Rice

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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

Bok choy:

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)

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