Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Trim and wash 12 oz bok choy; slice the stems and roughly chop the leaves, keeping them separate. Slice 8 oz mushrooms.

2. 2.

   Peel and grate 1 tablespoon ginger and mince 2 garlic cloves. Stir them together with:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons honey

   Set this ginger glaze beside the stove.

3. 3.

   Pat dry two salmon portions, 12 oz total. Season their flesh sides with 3/4 teaspoon Morton kosher salt; let stand while the rice cooks.

4. 4.

   Rinse 1/2 cup dry rice until the water runs mostly clear. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 10 minutes.

5. 5.

   While the rice simmers, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Brown the mushrooms for 3 minutes, then add the bok choy stems, leaves, 3/4 teaspoon Morton kosher salt, and 1 teaspoon soy sauce. Cook 3–4 minutes, until the stems are tender-crisp and the leaves wilt. Transfer to a warm plate.

6. 6.

   Wipe out the skillet and heat 1 tablespoon neutral oil over medium-high heat. Lay the salmon skin-side down and cook for about 5 minutes, until the skin is crisp. Turn and cook about 2 minutes more, pulling the salmon at 125°F. Transfer skin-side up and rest for 3 minutes.

7. 7.

   Lower the heat to medium. Pour the ginger glaze into the skillet and bubble for 1–2 minutes, stirring, until lightly syrupy.

8. 8.

   Fluff the rice and divide it between two plates. Add the bok choy and mushrooms, set the salmon on top skin-side up, and spoon the glaze over the flesh, leaving the skin crisp.

Want more detail? See the temperature guide.