Careme

Ingredients

• Atlantic Salmon Fillet 2 portions, about 12 oz total $15.99
• Organic Baby Bok Choy 1 bunch $2.99
• Organic Orange Sweet Potato 2 medium $2.99
• Green onion 1 bunch $1.39
• Lime 1 $0.59
• Soy sauce 2 tbsp pantry
• Honey or brown sugar 1 tbsp pantry
• Fresh or ground ginger 1 tsp pantry
• Neutral oil or olive oil 2 tbsp pantry
• Sesame oil 1 tsp optional pantry
• Black pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Peel and cut 2 medium Organic Orange Sweet Potatoes ($2.99) into 1-inch cubes. Toss with 1 tablespoon oil and a pinch of black pepper, spread on a sheet pan, and roast for 20 to 25 minutes, flipping once, until browned and tender.
2. While the sweet potatoes start roasting, pat dry 2 salmon portions from the Atlantic Salmon Fillet ($15.99), about 12 ounces total. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon ginger, 1 teaspoon lime juice from 1 lime ($0.59), and 1 teaspoon oil.
3. Brush the salmon with half of the glaze and let it sit while you prep the vegetables. Halve or quarter 1 bunch Organic Baby Bok Choy ($2.99) lengthwise. Thinly slice 1 bunch green onion ($1.39), separating whites from greens.
4. When the sweet potatoes have roasted about 15 minutes, push them to one side of the pan or use a second pan and add the glazed salmon. Roast at 425°F for 8 to 10 minutes more, brushing once with the remaining glaze, until the salmon is just cooked through.
5. Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add the white parts of 1 bunch green onion ($1.39) and cook 30 seconds. Add the 1 bunch Organic Baby Bok Choy ($2.99), cut side down, and cook 2 minutes.
6. Add 2 tablespoons water to the bok choy skillet, cover for 1 minute, then uncover. Drizzle in 1 teaspoon sesame oil if using and a squeeze of juice from the 1 lime ($0.59). Cook another 1 to 2 minutes until crisp-tender.
7. Plate the roasted sweet potatoes with the glazed salmon and bok choy. Scatter the green onion tops over everything before serving.
8. Wine pairing: choose an off-dry Riesling if you want the best match for the soy-ginger glaze, or Pinot Gris for a cleaner, drier pairing.