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

  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 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral oil

  2 tablespoons
• Brown sugar or honey

  1/2 teaspoon
• Kosher salt

  to taste
• White or black pepper

  to taste

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then combine 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 the rest of the meal finishes.
2. Prep the aromatics and vegetables: halve or quarter the baby bok choy lengthwise, julienne the ginger, and slice the green onions, keeping the whites and green tops separate.
3. Pat the salmon dry, season lightly with salt and pepper, and place the portions on a heatproof plate that fits inside your steamer; scatter the green onion whites and half the ginger around and under the fish for fragrance.
4. Set the plate in a covered steamer or wide pot with a rack over 1 inch of simmering water; steam 6 to 9 minutes, until the salmon flakes gently and reaches 125°F to 130°F for the juiciest texture, noting that 145°F is the FDA standard if you prefer fully cooked fish.
5. While the salmon steams, cook the baby bok choy separately: heat 1 teaspoon neutral oil in a skillet over medium-high heat, add the bok choy with a pinch of salt, sear 1 minute, then add 2 tablespoons water, cover, and cook 2 to 3 minutes 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; when the salmon is done, carefully pour off excess watery liquid from the fish plate while keeping the salmon in place.
7. Pile the remaining julienned ginger and the green onion tops directly over the hot salmon; heat the remaining neutral oil in a small pan until shimmering and just smoking, then carefully pour it over the aromatics so they sizzle and bloom.
8. Pour the soy sauce mixture around, not directly over, the salmon; fluff the rice and plate it with the bok choy, then slide the sizzling ginger-scallion salmon alongside and spoon the pan juices over the rice.