Careme

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 2 portions, about 10–12 oz total $9.99/lb sale (reg $10.99)
• Organic Baby Bok Choy 1 lb (or 3–4 small heads) $2.99/lb
• Organic Cucumber 1 cucumber, thinly sliced
• Organic Ginger Root 1 tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Thai Basil (optional) A few leaves, torn (optional)
• Pantry: soy sauce 2 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: neutral oil 2 tbsp
• Pantry: chili flakes or sriracha (optional) to taste
• Pantry: salt & pepper to taste

Instructions

1. Prep: Pat salmon dry; season lightly with salt and pepper. Slice cucumber thin. Trim bok choy ends; halve small heads lengthwise or chop into bite-size pieces. Grate ginger and mince garlic.
2. Quick cucumber salad: In a bowl, toss cucumber with vinegar, a pinch of salt, and optional chili flakes. Set aside to lightly pickle while you cook.
3. Make glaze: Stir soy sauce, honey, half the ginger, and half the garlic in a small bowl. (Add 1 tsp sesame oil if using.)
4. Sear salmon (stove): Heat 1 tbsp neutral oil in a nonstick or well-seasoned skillet over medium-high. Place salmon skin-side down (if skin-on) and press gently for 10 seconds. Cook 3–4 minutes until crisp; flip and cook 1–2 minutes more.
5. Glaze: Reduce heat to medium-low, pour glaze into the pan, and spoon over salmon for 30–60 seconds until slightly thickened. Remove salmon to plates.
6. Sauté bok choy (stove): In the same pan (wipe out if needed), add 1 tbsp oil. Add remaining ginger/garlic for 15 seconds, then bok choy and a splash of water. Stir-fry/steam 3–5 minutes until tender-crisp. Season to taste (a tiny splash of soy is fine).
7. Serve: Plate bok choy, top with salmon and any glaze. Add cucumber salad on the side; garnish with Thai basil if you have it.