Spicy salmon bok choy is a delicious meal served with rice. Steak balsamico gets marinated before being grilled, and sun-dried tomato chicken gets cooked in a vinaigrette dressing for flavoring.
For spicy salmon with bok choy, cook 1 cup long grain rice according to the package's directions. In a bowl, combine 2 tablespoons honey with 1 tablespoons soy sauce and 1/4 teaspoon crushed red pepper. Place four 6-ounce salmon fillets on a lined baking sheet, and broil for 5 minutes. Baste the salmon with the spicy sauce, and cook an additional three to five minutes. Serve with the rice and bok choy that's been steamed for 10 minutes.
For steak balsamico, puree 2/3 cup balsamic vinaigrette and 1/4 cup fig preserves in a blender. Marinate four boneless beef chuck-eye steaks in the vinaigrette for two hours. Remove the steaks, and season with salt and pepper. Grill the steaks to the desired doneness. Warm 6.5 ounces of buttery garlic-and-herb spreadable cheese, and serve with the steaks.
For sun-dried tomato chicken, place 4 pounds of chicken pieces in a lightly greased baking dish. Pour 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing over the chicken. Season with pepper. Bake the chicken for one hour at 400 F, basting with the dressing every 15 minutes. Chop up sun-dried tomatoes and fresh basil to serve as a garnish.