Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12 oz (3/4 lb) for 2 servings $11.99 sale (1 lb)
• Organic Ginger Root 1-inch piece, peeled and finely grated (about 1 Tbsp) $3.77/lb sale
• Garlic 2 cloves, finely grated or minced $0.69 each
• Bok Choy 12 oz, halved lengthwise if large $2.77/lb sale
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb
• Green Onions 2, thinly sliced (optional garnish) $1.39/bunch
• Rice (pantry) 1 cup cooked (about 1/2 cup dry)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Prep the glaze: In a small bowl, mix 1 Tbsp miso (pantry), 1 Tbsp soy sauce (pantry), 1 Tbsp honey or brown sugar (pantry), 1 Tbsp rice vinegar or lemon juice (pantry), 1 Tbsp grated ginger, and 2 minced garlic cloves. Stir until smooth.
3. Cook the rice: Rinse 1/2 cup dry rice (pantry) and cook per package directions to yield about 1 cup cooked. Keep covered and warm.
4. Roast the salmon: Place 12 oz sockeye salmon on the sheet pan. Brush/spoon half the glaze over the top. Roast at 425°F until just cooked through, 10–14 minutes (aim for 125–130°F for medium, 135°F for firmer).
5. Stove side—sear the bok choy: While salmon roasts, heat 1 Tbsp oil (pantry) in a large skillet over medium-high. Add 1/2 sliced onion and cook 2–3 minutes until starting to soften.
6. Add bok choy: Add 12 oz bok choy cut-side down. Cook 2–3 minutes until browned, then flip and cook 1–2 minutes more.
7. Finish and glaze: Add 2 Tbsp water to the skillet, cover 1 minute to steam. Uncover, add remaining glaze, and toss quickly to coat (30 seconds).
8. Serve: Spoon rice into bowls. Add glazed bok choy and onion. Top with roasted salmon. Garnish with sliced green onions (optional).