Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces, cut into 2 portions $8.99
• Organic Baby Bok Choy

  12 ounces, halved or quartered lengthwise $3.99
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry rice $4.99
• Ginger Root

  1 1/2 tablespoons finely julienned, divided $4.99
• Green Onions

  3, thinly sliced, whites and greens separated $1.50
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral oil

  1 tablespoon
• Brown sugar or honey

  1 teaspoon
• Kosher salt

  to taste
• Black or white pepper

  to taste

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand covered while you steam the salmon.
2. Prep the vegetables and aromatics: halve or quarter the baby bok choy, julienne the ginger, and slice the green onions, keeping the white and green parts separate.
3. Pat the salmon dry, season lightly with salt and pepper, and place each portion on a heatproof plate or shallow dish that fits inside your steamer; scatter half the ginger and the green onion whites over the fish.
4. Set up a covered steamer or wide pot with a rack and 1 inch of simmering water; steam the salmon for 7 to 10 minutes, until just opaque and it reaches 145°F in the thickest part.
5. During the last 3 to 4 minutes of steaming, add the baby bok choy to the steamer if there is room, or quickly sauté it in a covered skillet with a splash of water and a pinch of salt until bright green and crisp-tender.
6. Stir together the soy sauce, rice vinegar, sesame oil, brown sugar or honey, and 1 tablespoon hot water; warm the neutral oil in a small pan with the remaining ginger for 30 to 45 seconds until fragrant, then stir it into the sauce.
7. Fluff the rice and divide it between two bowls or plates; top with steamed bok choy and salmon, spoon the hot ginger-scallion soy sauce over everything, and finish with the green onion tops.